I’ve been to Paris and I’ve sampled the best of the best in terms of what the French had to offer and this is a close second (or a distant third) to what I’ve had there.  This recipe for Crème brûlée is easy to follow and very fun to make so give it a try and let me know how they turn out.

What you’ll need:

1 vanilla bean
750 ml whipping cream
8 egg yolks
25 ml granulated sugar
75 ml maple syrup

crackle topping:
granulated sugar

Directions:

1. Arrange 8 (175ml) ramekins in a large shallow pan.Cut the vanilla bean in half down the length of the bean and scrape out the seeds with the back of a knife.
2. Place the vanilla bean and seeds in a saucepan and pour in the whipping cream.
3. Heat until steaming, but not boiling.
4. In a bowl, whisk the egg yolks with the granulated sugar and maple syrup. Once mixed, slowly whisk in the cream a little at a time.
5. Pour the mixture through a sieve and into the ramekins.Pour enough hot water into the pan to come halfway up the sides of the ramekins.
6. Bake in the centre rack at 350F until edges are set but centres still jiggle and a knife inserted in the centres comes out creamy, about 35 minutes.
7. Transfer the ramekins to a rack and let cool.Cover and refrigerate until chilled and set, about 2 hours.  (Make ahead and refrigerate for up to 2 days.)

Crackle Topping:

1. Sprinkle the tops evenly with sugar. Hold a small kitchen torch so the end of the flame touches the sugar.
2. Heat until sugar bubbles and turns a dark amber.
3. Keep the torch moving, so the sugar carmelizes

evenly.
Chill uncovered for at least 30 minutes before serving. Can
refrigerate for up to 3 hours.