Maple Creme Brûlée

Creamy and smooth with a wonderful maple flavour

2 cups whipping cream
1/2 cup maple syrup
2 eggs
2 egg yolks
1 tbsp vanilla
1/4 cup brown sugar

In small saucepan heat cream and maple syrup over medium heat just until small bubbles appear around edges.  Remove from heat.

In bowl whisk eggs, egg yolks and vanilla until well blended.  Gradually add hot cream mixture whisking until blended.

Divide among 6 ramekins. Set in shallow pan and fill pan with water halfway up sides of ramekins.

Bake in 350 f oven for 30 to 35 minutes or until edges are set. Remove from water and let cool on rack. Refrigerate for 3 hours or more.

Just before serving place ramekins on rimmed tray. Sprinkle with brown sugar. Broil close to heat source until sugar melts and browns.

Spiced Maple Sling

The unique flavour of Ungava Gin really accents this cocktail.

2oz Ungava
3/4 oz maple syrup
1/2 oz Collingwood Whiskey
1 oz freshly squeezed lemon juice
1 dash Angostura bitters
2 oz soda water
Freshly grated nutmeg for garnishing

Add ingredients except soda and nutmeg to a shaker. Fill 3/4 with ice. Shake until chilled. Strain into a chilled Collins glass filled with ice. Top with soda. Stir and garnish with nutmeg.