My parents went to Canada, and brought back some maple syrup for me. I wanted to think of a great way to use it, and I found this recipe. This makes the most velvety, smooth custard, and really highlights the maple syrup. You have to try it!
Recipe: Maple Pot de Creme (from 17 and Baking)
1 1/2 cups heavy cream
1/2 cup maple syrup
1/4 tsp salt
4 egg yolks
1/2 tsp vanilla extract
Preheat the oven to 300 deg F and arrange 4 ramekins in a rimmed baking dish.
Combine the cream, maple syrup and salt in a small saucepan. Heat until it comes to a simmer. In a medium bowl, whisk together the egg yolks and vanilla extract. Using a small ladle, add some of the hot cream to the eggs a few tablespoons at a time. Whisk the warmed egg yolks into the cream in the saucepan. Strain the mixture through a fine sieve.
Pour the mixture into the four ramekins. Carefully pour enough hot water into the rimed baking dish until it comes halfway up the sides of the ramekins. Bake until the edges are set, but the center jiggles when shook, about 50-60 minutes. Remove the ramekins from the water bath and cool to room temperature. Serve at room temperature or chilled.