Maple Crème Brûlée

This easy-to-make crème brûlée is even more special with the additions of Ontario Maple Syrup and Sugar.

In small saucepan over medium heat, heat cream with maple syrup just until hot. Remove from heat. In large measuring cup, whisk eggs with egg yolks and vanilla until combined. Gradually whisk in hot cream mixture until blended.

Pour mixture into six ¾-cup (175 mL) ovenproof custard cups. Place filled custard cups in baking dish. Fill dish with enough hot water to come halfway up sides of custard cups.

Bake in 350ºF (180ºC) oven for 30 to 35 minutes or until centres are firm, but still jiggle slightly. Remove cups from pan; let custards cool in cups on rack. Refrigerate until cold.

Just before serving, sprinkle maple sugar evenly over custards. Broil as close to heat as possible for 30 to 75 seconds, or just until sugar melts and bubbles.

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