Dec 12 Maple Pots de Crème

Ingredients

• 1 1/4 cups (300 mL) maple syrup
• 1 1/4 cups (300 mL) heavy cream
• 1/4 cup (60 mL) cornstarch
• 1/4 cup (60 mL) cold water
• 1/2 tsp (2 mL) pure vanilla

Directions

Stir syrup with heavy cream in a small saucepan. Mix the cornstarch with cold water; stir into syrup mixture. Cook over medium heat, stirring frequently, especially as the mixture becomes hot and begins to bubble. Let bubble for 1 1/2 to 2 minutes, or until thickened. Remove from heat, stir in vanilla and pour into small cups suitable for serving. Refrigerate until set; then cover until ready to serve (within 2 days).

Serves 8