Ingredients
- 1/2 quart heavy cream
- 1/2 teaspoon vanilla extract
- 5 teaspoon egg yolks
- 1/2 cup maple syrup
- 1 teaspoon lemon juice
- 1 pinch salt
Preparation
Baking Directions:
Bring the cream and vanilla extract to a boil and remove from the heat.
In a bowl, whisk the maple syrup into the egg yolks with the lemon juice and salt.
Then whisk in the still-hot cream slowly to temper the egg yolks.
Place four large ramekins in a baking pan and evenly fill each ramekin with the mixture.
Fill the baking pan with water to half the height of the ramekins (this is called a water bath).
Cover the pan with aluminum foil and carefully place in a still oven at 300 degrees for 30 to 40 minutes or until a knife inserted in the custard comes out clean.
Serving Directions:
Let cool in the refrigerator for 2 to 3 hours or overnight.
This dish can be served with crushed walnuts as a topping, but it is traditionally finished by caramelizing sugar on top of the custard using a blowtorch.
