Maple Crèmes Brûlées

Spoonful for spoonful, there are few culinary experiences more sensual than the silken feel of crème brûlée. Maple syrup, which can only be collected during fluctuations in cold winter weather, is a flavor that is associated with the cooler months.

• Position a rack in the center of the oven and preheat to 325°F.
• Bring the cream to a simmer in a medium saucepan over medium heat. Whisk the egg yolks and syrup together in a large heatproof bowl. Gradually whisk in the hot cream and then the bourbon. Pour equal amounts into six ¾-cup ramekins. Place the ramekins in a roasting pan.
• Place the roasting pan in the oven and pour in enough hot water to come a ½ inch up the sides of the ramekins. Bake until the custards are barely set (if you remove a ramekin from the oven and give it a gentle shake, the center will jiggle), about 40 minutes. Remove the ramekins from the water and let cool.
• Wrap each custard in plastic wrap and refrigerate until chilled, at least 2 hours. (The custards can be made up to 1 day ahead.)
• Sprinkle each custard with 1 teaspoon turbinado sugar. Holding the flame about 1 inch above the sugar, wave a kitchen torch back and forth over the sugar to melt it. Serve immediately to savor the contrasting hot and cold temperatures of the topping and the custard.