Maple Crème Brûlée

Step 1: Preheat oven to 300F. Set a 2 liter baking dish in a roasting pan large enough to hold it. Boil a kettle of water.

Step 2: Heat cream in a medium saucepan set over medium, until it starts to simmer, 5 to 8 min. Remove from heat.

Step 3: Wrap a damp kitchen towel around the bottom of a medium bowl. Add yolks and maple sugar. Whisk until combined. Gradually add hot cream to yolk mixture, constantly whisking, until smooth, about 2 min. Whisk in maple syrup.

Step 4: Pour mixture into baking dish. Pour hot water from kettle down the side of roasting pan until it comes halfway up the dish.

Step 5: Bake in center of oven until custard is set but center is jiggly, 50 to 60 min. Transfer dish to a rack and let cool slightly, 10 min. Refrigerate, uncovered, until chilled, at least 2 hours.

Step 6: Sprinkle granulated sugar evenly over chilled custard. Caramelize sugar with a kitchen torch until melted and golden.