• 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 300F.  Arrange four 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 hot cream to the egg yolks a few tablespoons at a time. Whisk the egg yolks into the cream in the saucepan until combined. 

Strain the mixture through a fine sieve. Pour the mixture into the four ramekins. Carefully pour enough hot water into the rimmed baking dish to come halfway up the sides of the ramekins. 

Bake until the edges are set but the center gently jiggles when shook, about 50-60 minutes. Remove the ramekins from the water bath and cool to room temperature. Eat, or cover each ramekin with plastic wrap and keep in the fridge.

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