Maple crème brulée with 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.

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.