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? until set, approximately 1 hour.
Yield: 6 deep custard cups by Pastry Chef Pat Oliver La Brioche Bakery Montpelier, VT