2011
• Greggy's Maple Snickerdoodles
• Maple Apple Dumplings
• Maple Bars
• Maple Cheesecake Bars
• Maple Chocolate Chip Drop Cookies
• Maple Cinnamon Biscuits
• Maple Cream Puffs and Eclairs
• Maple Mousse Cake with Buttercream Frosting
• Maple Popcorn
• Maple Pumpkin Bread
• Maple Rhubarb Pie
• Oatmeal Coconut Cookies
• Peanut Butter Krisp Bars
2010
• Chewy Maple Bars
• Chocolate Chip Maple Cookies
• Chocolate Chip Oatmeal Maple Cookies
• Chocolate Maple Bars
• Maple Bar
• Maple Bread Pudding
• Maple Creme Brulee
• Maple Pumpkin Bread
• Maple Syrup Cookies
• Maple Syrup Pie
• Mexican Sopapilla Cheesecake
• Strawberry Rhubarb Maple Pie
INGREDIENTS
3 cups whipping cream
1-1/2 cups maple syrup (the darker the better)
10 egg yolks
2 tsp. vanilla
maple sugar for on top
METHOD
Combine whipping creamn and maple syrup in a large heavy saucepan. Cook over medium heat until bubbly, stirring occasionally.
In a large bowl, beat egg yolks until combined. Slowly whisk the hot cream and syrup into the egg yolks (to make this easier, I pour the mixture into a measuring cup first so it is easier to control the speed of the hot mixture). Strain through a fine mesh sieve if necessary.
Divide custard evenly between 8 custard cups that have already been arranged in a roasting pan. Pour enough boiling water into pan to reach halfway up the sides of the cups.
Bake in a preheated 325 degree oven for 30 to 35 minutes or until the centers appear nearly set when lightly shaken. Remove cups from water and cool on a wire rack. Cover and chill for at least an hour, but it is better to chill overnight.
Before serving, let the custards stand at room temperature for at least 20 minutes. Sprinkle tops with maple sugar, and using a culinary torch caramelize the top. If you don’t have a torch, place under your broiler for 4 to 5 minutes until lightly browned.
Serve immediately.
Sarah Provoncha, Middlebury