Prep Time: 20 minutes
Cook Time: 50 minutes
Ingredients:
- 1 quart heavy cream
- 1 vanilla bean
- 1/2 cup sugar
- 8 eggs yolks
- 1/3 cup pure maple syrup
Preparation:
Split vanilla bean down center and scrape seeds into a large pot with the cream and sugar. Add the vanilla pod to the pot. While stirring, heat cream on medium heat until it starts to just bubble. Remove from heat and remove vanilla bean. Whisk egg yolks and maple syrup together. Slowly add hot cream to egg mixture.Pour equal amounts of custard mixture into 8 6-ounce ramekins (custard cups). Place ramekins in a baking pan and fill pan with warm water half way up the sides of ramekins.
Bake in preheated 350 ° F oven for 45 minutes, until custard is set. Custard will be mostly firm but still jiggle slightly in the center. Remove from water bath and cool in refrigerator overnight.
Just before serving, sprinkle top of each custard dish evenly with brown sugar, and place under broiler until sugar becomes a golden brown (about 3 minutes). Watch carefully to not burn the sugar. Remove and serve. Alternatively, you may caramelize the sugar with a handheld propane or butane torch.
