• Separate yolks from whites using an egg separator. Save the egg whites for another recipe.
• In a large bowl add the heavy cream, maple syrup, and salt.
• Combine ingredients until smooth with the blender.
• Fill 4 oz. Mason jars with the creme brulee mixture, leaving at least ½-¼ inch of head space between the mix and the top of the jar.
• Wipe off any creme brulee that got on to the top of the jar to make sure the lids seal tight. Then, put on the lids and rings. Hand tighten.
• In a sous vide container or heat safe container attach a sous vide machine. Then place the jars on the bottom then add enough water to cover the jar and the base of the sous vide machine.
• Set the sous vide to 176 degrees for 1 hour. Press start and let the machine start to preheat until it starts the cooking process.
• Once the cooking time is complete, take out the mason jars of the maple creme brulee with a jar lifter so you don’t burn your hands.
• Let the jars cool for 5-10 minutes, then place in the refrigerator to chill.
• After 2-3 hours of chilling, the maple creme brulee is ready to eat.

Before serving

• To eat, open the lid, sprinkle with a dusting of the 1:1 mix of granulated maple sugar and brown sugar. Then caramelize the sugar with a bakers torch or place it under a broiler in your oven. When using the broiler, keep a close eye on it to not burn the sugar.