Lavender & Chai Crème Brulee

  • ½ cup PURE Infused Maple Syrup – Lavender & Chai
  • 2 ½ cups heavy cream
  • 3 tbsp. Hutchinson’s Maple sugar
  • Pinch of salt
  • 8 large egg yokes
  • 2 tsp. dried lavender (optional)
  1. Preheat the oven to 325 degrees. In a saucepan, combine cream, PURE Infused Maple Syrup, and salt and bring to a boil, stirring occasionally. Remove from heat, stir in the lavender, cover and let stand for 15 minutes.
  2. In a large bowl, whisk the egg yolks to combine. A little at a time, whisk the warm cream into the yolks until the bottom of the bowl is warm. Whisk in the remaining cream a little more quickly. Pour through a fine mesh sieve into a large liquid measuring cup and discard the lavender.
  3. Place six ¾-cup ramekins in a large baking dish. Divide the egg yolk cream mixture evenly among the ramekins. Transfer the dish to the oven and pour enough hot water into the dish to come halfway up the sides of the ramekins. Bake until the custards jiggle just slightly in the centers, 30-35 minutes. Carefully remove the baking dish from the oven and let the custards cool in the water bath for 30 minutes. Remove the ramekins from the bath and wrap each in plastic wrap. Refrigerate for at least 4 hours or up to 3 days.
  4. Unwrap custards and gently blot the tops with paper towel to soak up any moisture. Sprinkle the 3 tbsp. Maple sugar over the tops of the custards, dividing evenly, tilt and tap each ramekin to distribute the sugar evenly.
  5. Using a handheld kitchen torch, caramelize the sugar until evenly browned and melted. (Alternatively, place an oven rack 3-4 inches below the heating element and preheat the broiler. Place ramekins on a baking sheet and broil until the Maple sugar bubbles and caramelizes, 1-2 minutes.) Serve right away.