1 qt Heavy cream
10    Egg yolks
1/3 c  Maple syrup
1    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
325 until set, approximately 1 hour.
Yield: 6 deep custard cups
by Pastry Chef Pat Oliver
La Brioche Bakery
Montpelier, VT