Egg Custard

1. 1

   In the top of a double boiler (or a heat-proof bowl set over a pan of simmering water), place the cream, vanilla bean paste, and maple syrup. Heat until quite hot to the touch.

2. 2

   In a medium-sized heat-proof bowl, whisk the egg yolks. Once the cream mixture is hot, slowly add half of it to the egg yolks, whisking all the while.

3. 3

   Return all to the top of the double boiler. Cook, whisking frequently, until custard thickens, about 10 minutes.

4. 4

   Strain into a heat-proof container. Serve hot, warm, or chilled on top of berries, peaches, roasted apples/pears, etc. Or just eat by the spoonful (I won't judge).

* Per serving · 4 servings · Values may vary.

No additional tips available.