2 cups heavy cream
½ cup grade B maple syrup
6 egg yolks
Pinch of salt
Separate the 6 eggs, saving the egg whites for another project (quick bread, scramble etc.) and prep your baking dish. You will need 4-6 custard cups (or any oven safe bakeware). Place these cups in a baking dish and then pour an inch of boiling water around them. Preheat your oven to 350°F.
Heat the cream over low heat (stirring it frequently) until it is steamy. Whisk the yolks, pinch of salt and maple syrup together and then slowly add the heated cream to this mixture while stirring constantly.
Pour the mixture into the cups and bake for 45-60 minutes until the custard jiggles but doesn’t appear to be wet. Allow it to cool for a couple of hours (or overnight), then enjoy!
Add ¼ tsp nutmeg, 1 tsp cinnamon or ½ tsp cardamom to the cream
Add 1-2 tbsp almond, vanilla or orange extract to the cream