Chef Robert's Maple Creme Brule

Heavy cream 2 quarts
Vanilla beans 1 or 1 tsp extract
Sugared yolks 20 ounces
Hillsboro Sugarworks maple syrup 2 cups
Salt 1 pinch
Sugar 1 cup

1) Bring the cream with the vanilla to a boil in a heavy sauce pot.
2) Whisk together yolks, syrup, and salt. Temper in the hot cream slowly whisking well.
3) Strain through a fine chinois and chill.
4) Bake individually the Crème Brule in a 350*F oven in a "bain mary", a water bath or double boiler for 20 minutes (depending on the depth of the container).Chill.
5) Sprinkle evenly a spoonful of sugar on top of the cream, then with the use of a blow torch caramelize the sugar. Serve right away with berry if available as a decoration.

Hillsboro Sugarworks, 270 Rounds Road, Bristol, VT 05443 802-453-5462