Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 qt Heavy cream
10 ea Egg yolks
1/3 c Maple syrup
1 ea Vanilla bean
1. Heat cream with vanilla bean. Do not scald.
2. Whisk syrup together with yolks. Whisk in some of
the cream to
temper.
3. Add above mixture to cream and whisk.
4. Pour into oven-proof baking cups and bake in a
water bath at
325 degrees until set, approximately 1 hour.
Yield: 6 deep custard cups
by Pastry Chef Pat Oliver
La Brioche Bakery
Montpelier, VT
