Light and airy vanilla custard, and the honeyed notes perfectly complement the sweet nuttiness of the maple syrup on top.
In the recipe
Preheat the oven to 150°C (130°C fan) and put on a kettle of water to boil for your water bath. Make sure your 2 ramekins fit inside the dish you will be baking them in.
In a medium bowl, whisk together all ingredients except the sugar. Divide the mixture between 2 ramekins and place in the baking dish. Pour boiling water into the baking dish halfway up the sides of the ramekins, being careful not to splash it inside the ramekins.
Bake for 40 minutes for wide shallow ramekins and 50-55 minutes for regular ramekins.
Let cool in the water bath, then move to the fridge to chill thoroughly, for at least 8 hours.
Right before serving (and only then), sprinkle 1 teaspoon of sugar over each and Brûlée with a kitchen torch until browned and crispy.
Serve with a Dragonfly Luxury Leaf Darjeeling Black tea and enjoy!
