Maple Glazed Creme Brulee
13x9x2 Banking Pan
Medium Baking Dish or Small Ramekins
heavy whipping cream
ALAGA Cane Syrup
ALAGA Butter Maple Syrup
Preheat oven to 325 degrees.
In a mixing bowl, whisk yolks, cinnamon and vanilla.
Add the ALAGA Cane Syrup and whisk until blended.
Gradually whisk the cream into the mixture.
Pour mixture into medium sized baking dish or small ramekins.
Arrange the dish in the middle of a 13x9x2 inch baking pan.
Pour hot water in the pan.
Water should rise about midway up the sides of the dish.
Bake until custard is set (approximately 35-40 minutes).
Remove the dish from the pan and after the water has cooled, remove the pan from the oven.
Allow dessert to cool.
Cover and place in the refrigerator.
Chill for approximately 4 hours or overnight.
Heat cream to boil and immediately reduce heat to simmer.
Slowly stir in the sugar and ALAGA Butter Maple Syrup and simmer for approximately 1 minute.
Stir in the rum.
Before serving, preheat broiler.
Sprinkle brown sugar on dessert.
Broil until sugar starts to caramelize.
Allow sugar to cool and harden.
Drizzle sauce over individual servings of creme brulee.
Alaga Butter Maple Syrup, Alaga Cane Syrup
Printed From ALAGASyrup.com