3997. MAPLE BACON CREME BRULEE

Maple Crème Brulée

5 egg yolks

1/3 cup pure maple syrup

2 cups whipping cream (35%)

1/4 cup maple sugar (for the brulée)

Maple Candied Bacon

6 slices thick cut bacon

2/3 cup pure maple syrup

Maple Crème Brulée

Preheat oven to 300ºF.

In a large bowl, whisk together egg yolks and maple syrup until the mixture is thick and pale yellow. Add cream and continue to whisk until well blended. Strain into a large bowl, skimming off any foam or bubbles.

Divide mixture among 5 ramekins or custard cups. Place ramekins in a water bath (large pan filled with 1 or 2 inches of hot water) and bake until set around the edges, but still loose in the center, about 50 to 60 minutes. Remove from oven and leave in the water bath until cooled. Remove cups from water bath and chill for at least 2 hours, or up to 2 days.

When ready to serve, sprinkle about 2 teaspoons of maple sugar over each custard. For best results, use a small, hand-held torch to melt sugar.

Top with Maple Bacon.

Maple Candied Bacon

Arrange bacon in a 9-by-13-inch baking dish. Bake in a 400ºF degree oven for 15 minutes. Remove from oven; drain fat.

Reduce oven temperature to 350ºF degrees. Pour maple syrup over bacon; flip to coat. Bake, flipping bacon and rotating pan halfway through, until bacon is golden brown and syrup is thick, about 35 minutes. (Keep a close eye on it for the last 10 minutes.)

Transfer bacon to parchment using tongs. Let cool to harden.

bacon recipe source: Ruby Reduction, May 14, 2012