Availability varies by market
Rickard’s Dark is a beautiful way to end a meal with its well-rounded maple and malt finish. The coffee notes and the sweet maple aroma match extremely well with the maple in the Crème Brulée.
- 1 L whipping cream
- 1 vanilla bean, halved and scraped
- ½ cup (125ml) maple syrup
- 6 large egg yolks
- 6 tbsp. (90g) turbinado sugar
- Preheat oven to 325 degrees Fahrenheit.
- In a small pot over medium-high heat, bring the cream to a boil with the vanilla bean.
- Remove from heat, cover and let sit for 15 minutes then remove the vanilla bean.
- In a medium bowl, whisk together the egg yolks and maple syrup then add the cream to the egg yolks slowly, whisking constantly.
- Pour the liquid into 6 ramekins, place them into a roasting pan and pour hot water into the roasting pan until it comes half way up the sides of the ramekins.
- Bake until the crème brulées are set, about 45 minutes, then remove from the roasting pan and refrigerate for 2 hours.
- To serve, spoon a tablespoon of the turbinado sugar evenly over each crème brulée and melt the sugar with a torch until it forms a golden brown top.
- Let sit for 5-10 minutes before serving.