Ingredients
- 325 until set
- 10 egg yolks
- 1 vanilla bean
- 950 ml cream (heavy)
- 110 gr maple syrup
- some cream
Yield: 6 deep custard cups by Pastry Chef Pat Oliver La Brioche Bakery Montpelier, VT
Yield: 6 deep custard cups by Pastry Chef Pat Oliver La Brioche Bakery Montpelier, VT