Manchester Highlands Inn

Manchester, Vermont

Specialty Recipe

Maple Creme Brulee

Ingredients

1 quart heavy cream

1 vanilla bean

1/2 cup sugar

9 eggs yolks

1/3 cup Vermont maple syrup

Heat cream with vanilla bean and sugar on medium heat, while stirring, until sugar dissolves. Do not boil. Remove from heat and remove vanilla bean. Whisk egg yolks and maple syrup together. Slowly add cream to egg mixture. Pour equal amounts of custard mixture into 8 individual ramekins. Place ramekins side by side in a roasting pan and fill pan with warm water half way up the sides of ramekins. Bake in preheated 350-degree oven for 45 minutes, until custard is set. Cool in refrigerator until serving time. Before serving, sprinkle top of each custard dish evenly with brown sugar, and run under boiler until sugar caramelizes. Remove and serve.

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