Latest revision as of 22:33, 29 November 2013

Serves: 6

Active Time: 20 minutes

Total Time: 6 hours 20 minutes to 2 days

From: A magazine

Ingredients

6 Tbsp. corn starch

6 large egg yolks

1 cup maple syrup

3 cups milk

2 tbsp. butter

whipping cream for garnish

Directions

Step 1

In a large mixing bowl whisk together corn starch, egg yolks and maple syrup until smooth and combined. Set aside.

Step 2

In medium sauce pan heat milk over a medium high heat, just until it comes to a boil, 5 to 6 minutes. Slow whisk milk into the egg mixture until smooth and combined. Strain mixture through a fine sieve back into the sauce pan.

Step 3

Place sauce pan over medium-low heat. Bring the mixture to a boil, stirring constantly with a wooden spoon. Continue to cook until very thick and the spoon leaves a trail when stirring, about 6 minutes. If mixture begins to clump remove from heat and whisk vigorously. Remove from heat and stir in butter until combined.

Step 4

Transfer to a medium bowl. Gently press plastic wrap onto surface of custard. Refrigerate until well chilled - at least 6 hours and up to 2 days.

Step 5

Divide custard among six cups and top with whipped cream.