Maple Creme Brulee

Ingredients:
1 quart heavy cream
1 vanilla bean
1/2 cup sugar
8 egg yolks
1/3 cup pure maple syrup

Preparing the maple creme brulee:
Split vanilla vean down center and scrape seeds into a large pot with the cream and sugar. Add the vanilla pod to the pot. While stirring, heat cream on med heat until it starts to bubble. Remove from heat and remove vanilla bean. Whisk egg yolks and maple syrup together. Slowly add hot cream to egg mixture.

Pour equal amounts of custard mixture into eight 6-ounce ramekins. Place in a baking pan and fill pan with warm water half way up the sides of the ramekins.

Bake in preheated 350 degree F oven for 45 minuts or until custard is set. Custard will be mostly firm but still jiggle slightly in the center. Remove from water bath and cool in refrigerator overnight.

Just before serving, sprinkle top of each custard evenly with brown sugar and place under broiler until sugar becomes golden brown, about 3 minutes. Watch carefully not to burn sugar. Remove and serve. You may caramelize the sugar with a handheld propane or butane torch.

Garnish with fresh fruit and a sprinkle of chopped walnuts if desired.

Serves 8