Categories: Desserts 
      Yield: 6 servings 
  
      1 qt Heavy cream 
     10 ea Egg yolks 
    1/3 c  Maple syrup 
      1 ea Vanilla bean 
  
   1. Heat cream with vanilla bean.  Do not scald. 
   2. Whisk syrup together with yolks.  Whisk in some of the cream to 
      temper. 
   3. Add above mixture to cream and whisk. 
   4. Pour into oven-proof baking cups and bake in a water bath at 
      325Ü until set, approximately 1 hour. 
   Yield: 6 deep custard cups 
                    by Pastry Chef Pat Oliver 
                    La Brioche Bakery 
                    Montpelier, VT