Gluten-Free Maple Tamari Caramel Crème Brulée

Bring 1 cup of maple syrup to a boil in a heavy bottom saucepan, boil until it reaches a temperature of 225° F on a candy thermometer. Remove from heat and add the butter, stirring until it melts.

Add ¼ cup cream and the tamari. Stir gently, transfer to a bowl or jar, and let sit to cool and thicken for about 1 hour.

Preheat oven to 300°F.

Heat the remaining 2 cups of cream over medium heat until bubbles start to form around the edges. Turn off heat, and whisk in 2 tablespoons of the maple tamari caramel, ¼ cup maple syrup, and the vanilla bean paste. Refrigerate the rest of the caramel.

Place the egg yolks in the bowl of an electric mixture fitted with the paddle attachment. Beat on low speed and gradually add the heated cream mixture.

Strain the mixture into 6 ramekins. Place the ramekins in a roasting pan and put in the preheated oven. Fill with recently boiled water halfway up the sides of the ramekins. Bake for 40 – 45 minutes or until the custards are just set. Remove from the water bath and refrigerate for 1 hour or up to 2 days ahead.

Before serving, sprinkle each ramekin with sugar. Heat the sugar with a kitchen blowtorch until the sugar is caramelized evenly. Let sit for a minute or two before serving to allow the sugar to harden.