- Yield:about 1 quart
- 3/4 cup pure maple syrup (grade A)
- 1 cup whole milk
- 2 cups heavy cream
- pinch of salt
- 4 large egg yolks
- 3/4 teaspoon maple extract
In a medium saucepan over moderately high heat, boil the maple syrup until reduced slightly, about 5 minutes. Lower the heat and stir in the milk, cream, and salt. Cook until just under a boil (you will see bubbles along the edges of the pot and steam rising from the surface). Remove from heat.
In a medium bowl, whisk the egg yolks until lightened. Slowly add a few tablespoons (no more than a 1/4 cup total) of the hot milk mixture into the yolks, whisking constantly, then add the yolks back to the rest of the milk, whisking constantly.