Maple Crème with Almond Crackle

The subtle sweetness of maple really adds a nice touch to this crème brûlée. This is a lighter version of the original crème brûlée, using half-and-half cream and milk instead of whipping cream, but it still has a satisfyingly creamy end result. The step of burning the tops of the desserts is skipped, since a maple-coated almond crackle adds that signature crunchy top layer.