MAPLE CREAM

1 cup milk

3/4 cup heavy cream

6 egg yolks

6 tablespoons granulated sugar

3/4 cup real maple syrup (not imitation)

1/2 cup heavy cream

In a small, heavy saucepan, bring milk and 3/4 cup cream to a boil over medium heat.

In a small bowl, whisk egg yolks while adding sugar. Slowly add hot milk mixture while whisking constantly. Return mixture to the saucepan.

Whisk rapidly and constantly over medium heat for a few minutes, until thickened enough to coat a spoon. Do not boil. Remove from heat.

Strain sauce into a bowl set over ice. Allow to cool completely, and add maple syrup.

In a medium bowl, whisk 1/2 cup cream until firm. Gently fold into chilled thickened sauce.

May be stored refrigerated for up to 3 days. Serve cold.