Maple Crème Brûlée

Heat whipping cream and whole milk in a heavy-bottomed saucepan over medium heat until small bubbles form around the edges and the mixture reaches about 180°F, stirring occasionally, approximately 5-7 minutes.

Whisk together 3 large egg yolks and 1 large egg in a medium bowl until well combined and pale in color, about 2 minutes.

Slowly pour the hot cream mixture into the egg mixture while whisking constantly to temper the eggs and prevent curdling.

Stir in the ½ cup pure Vermont maple syrup until fully incorporated and the mixture is uniform.

Strain the custard through a fine-mesh sieve into a liquid measuring cup to remove any lumps or cooked egg particles, pressing gently with the back of a spoon.

Pour the strained custard evenly into 4 ramekins, filling each about three-quarters full.

Place the filled ramekins in a large baking dish and add hot water to the dish until it reaches halfway up the sides of the ramekins, creating a water bath.

Bake in a preheated 325°F oven for 30-35 minutes, until the custards are set around the edges but still slightly jiggly in the center when gently shaken.

Remove the ramekins from the water bath and let cool to room temperature, then refrigerate for at least 2 hours or up to 24 hours.

Pat the chilled custards dry with a paper towel and sprinkle a thin, even layer of granulated pure Vermont maple sugar over the surface of each ramekin.

Using a kitchen torch, carefully caramelize the sugar layer by holding the flame about 2 inches above the surface and moving it in a circular motion until the sugar is golden brown and forms a crispy shell.

Allow the caramelized sugar to cool and harden for 1-2 minutes before serving.