| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Desserts |
6 |
Servings |
INGREDIENTS
| 1 |
qt |
Heavy cream |
| 10 |
|
Egg yolks |
| 1/3 |
c |
Maple syrup |
| 1 |
|
Vanilla bean |
|
|
by Pastry Chef Pat Oliver |
|
|
La Brioche Bakery |
|
|
Montpelier, VT |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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