- 1-1/3 cups heavy whipping cream
- 3 egg yolks
- 1/2 cup packed brown sugar
- 1/4 teaspoon ground cinnamon
- 1 teaspoon Vermont Maple Balsamic Condimento
- 1-1/2 teaspoons sugar
- 1-1/2 teaspoons brown sugar
- In a small saucepan, heat the cream until bubbles form around the sides of the pan. In a small bowl, whisk the egg yolks, brown sugar and cinnamon. Remove cream from the heat; stir a small amount of hot cream into egg mixture. Return the egg/sugar/cream mixture to the cream pan, stirring constantly. Stir in Vermont Maple Balsamic Condimento and mix thoroughly.
- Transfer mixture to 3 6-oz. ramekins or custard cups. Place in a 6-qt. slow cooker; add 1 inch boiling water to slow cooker. Cover and cook on high for 2 to 2-1/2 hours or until centers are just set (mixture will jiggle). Carefully remove ramekins from slow cooker. Cool for 10 minutes. Cover and refrigerate for at least 4 hours.
- Method 1. Combine the sugar and brown sugar for the topping. If using a Crème Brûlée torch, sprinkle custard with sugar mixture. Heat sugar with the torch until caramelized. Serve immediately.
- Method 2. If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with sugar mixture. Broil 8 inches from the heat source for 3-5 minutes or until sugar is caramelized. Refrigerate for 1-2 hours or until firm.
- If using Method 2 to caramelize the Crème Brûlée, add in the 1-2 hours of cooling time when figuring time needed before serving.