Creme brulee with maple syrup

Ingredients:

• 2 cups heavy cream
• Half a vanilla pod
• 1 small egg
• 3 large egg yolks
• 7 tbsp. Category B maple syrup
• 4 tablespoons demerara sugar, for topping
• 6 molds for creme brulee, 120 ml each.

Preparation:

1. Preheat oven to 160°C.
2. Pour the heavy cream into a non-reactive saucepan and place over medium heat. While it's heating, use a small knife to split the vanilla bean in half lengthwise. Scrape the seeds from the pod and drop them, along with the pod, into the cream in the saucepan. Heat the cream until bubbles begin to form around the edge of the saucepan. Remove from heat.
3. In a large bowl, whisk together the whole egg, egg yolks, and maple syrup until fully combined. Continue whisking, gradually pouring the hot cream into the egg mixture until smooth and uniform. Strain the mixture through a fine-mesh sieve to remove any vanilla extract and curdled egg whites. It will be easier to work with if you strain the mixture into a large measuring cup with a spout.
4. Place the molds on a baking sheet with 2.5 cm high sides. Fill them halfway with custard and place the baking sheet in the oven (it will be easier to move the baking sheet if the molds are half full).
5. Now fill the molds to the very top. It's important to fill them to the brim, as the custard will lose volume as it bakes. Traditionally, crème brûlée is baked in a hot water bath to insulate the custard from the direct heat of the oven and prevent the eggs from setting too quickly. Pour enough hot tap water into the baking pan to reach halfway up the molds. However, if you have a convection oven, a water bath is not necessary, as the evenly circulating air protects the custard from the direct heat.
6. The baking time is roughly the same for any type of oven, about 40 minutes. A properly baked custard should tremble slightly when gently shaken. If you notice any liquid in the molds, the custard is not yet baked. Return the molds to the oven and shake them about every 5 minutes until the dessert is done.
7. Remove the pans from the water bath and place them on a wire rack for 30 minutes. Then refrigerate for 2 hours (or up to 3 days) before serving; the custard will set completely in the refrigerator. Allow the water to cool before removing the pan from the oven.
8. Preheat oven to grill mode.
9. If the dessert has condensation on it in the refrigerator, blot it thoroughly with a paper towel to remove all the water. Place the molds on a clean baking sheet. Sprinkle the tops with 2 teaspoons of sugar. It's important to distribute the sugar evenly; if the layer is too thick or too thin in places, the caramel crust will be uneven. When the oven is preheated, place the baking sheet approximately 10 cm from the heating element and toast the crème brûlée until a caramel crust forms. Watch the crème brûlée carefully while toasting. They are ready when the tops are golden brown. Place each mold on a small dessert plate and serve immediately.