| 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 |
INSTRUCTIONS
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 325ø until set, approximately 1 hour. Yield: 6 deep custard cups by Pastry Chef Pat Oliver La Brioche Bakery Montpelier, VT From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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