Title: French Canadian Custard
Categories: Maple Dessert Eggs
Yield: 4 Servings

2	c	Milk
3		Egg yolks
1/3	c	Maple syrup
1	ts	Vanilla

Lightly beat egg yolks. Add syrup and a dash of salt. Stir into scalded milk. Cook in a double boiler until the mixture adheres to the spoon. Stir in vanilla and chill well before serving.

Beatrice Ross Buszek, "The Sugar Bush Connection", 1982

MM by Dave Sacerdote

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