This delicious fall treat will pique the appetite even after all the excesses of the feast. This recipe first appeared in our November 2012 issue along with Ben Mims’s story Sugar and Spice.
- 2 tbsp. packed light brown sugar
- 1⁄2 tsp. kosher salt
- 3 egg yolks
- 2 whole eggs
- 1⁄2 vanilla bean, halved lengthwise, seeds scraped and reserved
- 1 1⁄2 cups milk
- 1 1⁄2 cups heavy cream
- 1⁄3 cup amber Grade B maple syrup
- Whipped cream for garnish
- Heat oven to 350°. Combine brown sugar, salt, egg yolks, whole eggs, and vanilla bean in a medium bowl until smooth. Add milk, cream, and maple syrup, and whisk until smooth; pour through a fine strainer into a large glass measuring cup, and divide among eight 4-oz. ramekins or custard cups. Place ramekins in the bottom of a large roasting pan and place in oven; pour boiling water into pan until it comes halfway up sides of ramekins. Bake until custards are set on top but slightly loose in the middle, about 1 hour. Remove from water bath and let cool; refrigerate until chilled, at least 2 hours. Serve with dollops of whipped cream on top, if you like.