3 cup heavy cream
½ teaspoon vanilla extract
6 egg yolks
1 tablespoon white sugar
2 tablespoons maple syrup
1 teaspoon dark rum
Local ingredients: cream, eggs, maple syrup
Preheat oven to 325 degrees F.
Heat heavy cream and vanilla and in a small saucepan until steaming. Beat egg yolks, sugar and maple syrup in an electric mixer for 5 minutes until volume has increased. Add hot cream, beating only until combined.
Pass through a fine sieve and portion into six ramekins, or crème brûlée dishes, and set in a baking pan 2-inches deep or more.
Bring a small pot of water to a boil. Pour water into a pan until it comes halfway up the sides of the ramekins. Bake covered with foil. Watch carefully and remove as soon as custards are nearly set, approximately 20 minutes. Custard should jiggle slightly in the center when you shake ramekin gently.
Remove from water bath and cool on rack. Refrigerate for four hours or more. When ready to serve, cover the top with a thick layer of sugar. Hold a torch a few inches away from each dessert, moving it back and forth patiently. The sugar will melt, then bubble and form a brown crisp exterior. Serve immediately.