Maple Creme Brûlée With Candied Pecans

For Maple Creme Brûlée

1. Preheat oven to 350 degrees Fahrenheit
2. Prepare 4 ramekins or custard cups inside a larger baking pan or pyrex
3. In a bowl, whisk the egg yolks, maple syrup, and vanilla until combined
4. Heat the heavy cream until hot (do not boil)
5. Slowly add the hot cream to the egg mixture while whisking constantly to avoid the egg from cooking
6. Strain
7. Pour the custard on the ramekins
8. Carefully pour boiling water around the ramekins
9. Bake for 30-40 minutes or until custard sets
10. Remove from oven, cool and refrigerate for a minimum of 4 hours
11. Before serving, sprinkle some sugar on top and torch or place under the broiler until sugar caramelizes

For Candied Pecans

1. Line a sheet pan with parchment paper
2. Place the brown sugar and butter inside a saucepan over medium heat until sugar and butter melt
3. Add the syrup and pecans.
4. Stir for a few minutes or until the pecans are completely coated, about 3-4 minutes
5. Pour the mixture into the parchment paper
6. Let it completely dry at room temperature
7. Break off the pieces when dry
8. Add them to creme brulee