Maple crème brulée with caramelized bacon Recipe

Caramelized bacon :

• Preheat oven to 400 °F (205 °C).
• Cook bacon slices until half done, place on absorbent paper and let cool.
• In a deep mixing bowl combine the brown sugar, syrup and spices.
• Dip the bacon slices one at a time in the brown sugar mix.
• Shake off excess and transfer to an oiled grill on top of a baking sheet covered with parchment paper.
• Bake until bacon is crisp and immediately remove from oven and let cool one minute. Set aside.

Maple crème brulée :

• Preheat oven to 300 °F (150 °C).
• In a bowl, whisk together the egg yolks and syrup.
• Add cream and stir.
• Place ramekins in an oven-safe dish.
• Fill with crème brulée mix and carefully add hot water to the dish until it reaches about 1 cm from rim of ramekins.
• Bake about 60 minutes until edges are cooked but centres still soft.
• Remove ramekins from oven and from baking dish.
• Refrigerate a minimum of 2 hours.
• For serving, divide sugar onto the crème brulées and brown with a kitchen torch. Insert two caramelized bacon slices in each ramekin before sugar hardens.