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Ingredients:
1 ½ Cups Pure Maple Syrup
1 ½ Cups Whipping Cream
½ Cup Whole Milk
4 Tablespoons Sugar
1 Vanilla Bean, split
6 Large Egg Yolks
6 Tablespoons Sugar
Instructions:
Preheat oven to 325 degrees. Place six ¾ cup ramekins in large roasting pan. Boil maple syrup in heavy large saucepan over medium heat until reduced to ½ cup. Remove from heat.
Combine 1 ½ cup whipping cream, ½ cup milk and 2 tablespoons sugar in another heavy large saucepan. Scrape in seeds from vanilla bean; add bean to pan. Stir mixture over medium heat until sugar dissolves. Stir in reduced maple syrup.
Whisk egg yolks and 2 tablespoons sugar in large bowl to blend. Gradually whisk hot cream mixture into yolks. Return mixture to saucepan; stir over medium-low heat until mixture thickens. Strain custard into large bowl.
Divide custard among ramekins. Pour enough hot water into roasting pan to cover halfway up the sides of ramekins. Bake custards until set in center, about 1 hour. Refrigerate until cold, at least 3 hours.
Preheat broiler. Arrange ramekins on baking sheet. Sprinkle 1 tablespoon sugar over each. Broil until sugar bubbles. Chill at least 1 hour.
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Copyright © 1999 - 2004 Lanier Publishing International
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