Recipe of the Month: Vermont Maple Crème Brulee

Vermont's maple sugar season is beginning! Use freshly made syrup to make this heavenly dessert made at Seyon Lodge below.

Vermont Maple Crème Brulee
• 4 cups heavy cream
• 1 tsp vanilla
• 1/2 cup sugar
• 8 eggs yolks
• 1/3 cup pure Vermont maple syrup

Preheat oven to 350° F. Combine cream and sugar in a pot. While stirring, heat mixture on medium heat until it starts to just bubble. Remove from heat. Whisk egg yolks and maple syrup together. Slowly add hot cream to egg mixture, whisking to combine.

Pour equal amounts of custard mixture into 8 6-ounce custard cups. Put custard cups in a baking pan and fill pan with warm water half way up the sides of cups. Bake in preheated oven for 45 minutes, until custard is set. Custard will be mostly firm but still jiggle very slightly in the center. Remove from water bath and cool in refrigerator overnight (or for 4-5 hours). Custard must be completely set.

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



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