Maple Creme Anglaise

Maple Creme Anglaise

  • Servings: 6-8
  • Difficulty: easy
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4 egg yokes
1 c. heavy cream
½ c. maple syrup
½ tsp. vanilla extract
Pinch of salt


Combine egg yokes, maple syrup and salt in heavy saucepan and whisk while cooking over medium heat. Once uniformly warm, continue whisking while adding the cream in a stream. Continue stirring while the mixture thickens into a custard consistency. Do not boil, and do not heat too quickly. Remove from heat and allow to cool for several minutes, then add the vanilla.

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