Chef Henry’s maple creme brulee

This autumn take on classic creme brulee comes from Palmer House Hilton Executive Chef Stephen Henry.

Ingredients

• 4 ounces of granulated sugar to the recipe
• 2 eggs slightly beaten
• 1 egg yolk slightly beaten
• 1/3 cup 100% maple syrup
• 1 tsp vanilla extract
• 1 cup half and half

Directions

1. Combine all ingredients mixing thoroughly with a wire whisk.Strain thru a fine strainer
2. Divide the mixture into 4 ea 6 ounce baking ramekins, place ramekins onto a deep baking tray.
3. Pour warm water into the baking tray until it reaches half way up the sides of the ramekins.
4. Bake in a 350 degree oven for about 35 minutes or until a knife inserted comes out clean.
5. Let the brulee cool, sprinkle a good amount of sugar evenly on the top of each ramekin and place under a medium broiler watching carefully until the sugar begins to caramelize.