Maple Creme Brul‚edesserts 1 quart heavy cream 10 each egg yolks 1/3 cup maple syrup 1 each 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 325ř until set, approximately 1 hour. Yield: 6 deep custard cups by Pastry Chef Pat Oliver La Brioche Bakery Montpelier, VT |
