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3 cups whipping cream
1-1/2 cups maple syrup (the darker the better)
10 egg yolks
2 tsp. vanilla
maple sugar for on top

Combine whipping creamn and maple syrup in a large heavy saucepan. Cook over medium heat until bubbly, stirring occasionally.

In a large bowl, beat egg yolks until combined. Slowly whisk the hot cream and syrup into the egg yolks (to make this easier, I pour the mixture into a measuring cup first so it is easier to control the speed of the hot mixture). Strain through a fine mesh sieve if necessary.

Divide custard evenly between 8 custard cups that have already been arranged in a roasting pan. Pour enough boiling water into pan to reach halfway up the sides of the cups.

Bake in a preheated 325 degree oven for 30 to 35 minutes or until the centers appear nearly set when lightly shaken. Remove cups from water and cool on a wire rack. Cover and chill for at least an hour, but it is better to chill overnight.

Before serving, let the custards stand at room temperature for at least 20 minutes. Sprinkle tops with maple sugar, and using a culinary torch caramelize the top. If you don’t have a torch, place under your broiler for 4 to 5 minutes until lightly browned.

Serve immediately.

Sarah Provoncha, Middlebury