Maple Creme Brulee

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Make these a day ahead of time to give them time to chill.

Serves about 4

1/2 cup maple syrup
3 large egg yolks
1 large egg
1-1/2 cups whipping cream
1/2 cup whole milk
maple sugar

Preheat oven to 325 F. Butter 4 creme brulee ramekins. Whisk maple syrup, yolks and egg in medium bowl to blend. Combine cream and milk in a heavy medium saucepan and bring to a boil. Gradually whisk hot cream mixture into yolk mixture. Divide custard among prepared ramekins. Set ramekins into roasting pan. Add enough hot water to pan to come halfway up sides of ramekins. Cover pan with foil. Bake custards until set in center, about 55 minutes. Chill custard uncovered until cold, at least 5 hours. (Can be made a day ahead. Cover; keep refrigerated.) Before serving, top with maple sugar and burnish carefully with a blow torch, or put under the broiler 2 minutes until sugar is melted.

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