When traveling to the northeast part of the United States and in Canada, you are likely to come across small roadside stands or stores selling homegrown and homemade items. Stop by and see what they have to offer. Frequently maple syrup products will be available. While Terry enjoys real maple syrup on pancakes or French toast, I am a fan of maple sugar candy. I find the candy to be very difficult to resist.

Late winter or early spring is the time sap from sugar maples is collected. I recall my parents attempting to collect sap and boiling it down to a proper consistency. I’m not sure what the result was but knew it took a very long time and a lot of sap to make maple syrup. Maple syrup in Vermont is renowned. In fact, it is one of the largest producers of maple syrup in the U.S. Thinking about maple syrup at this time of year is timely and below is a recipe from Harwood Estate Vineyards that uses four tablespoons of maple syrup. If you want to know more about maple syrup visit the Vermont Maple Syrup website. During March there are numerous maple syrup events.

Pot au Crème

Ingredients

2 cups (500 ml) whipping cream
4 large egg yolks (preferably organic and free range)
4 tbsp. (60 ml) maple syrup
Pinch of salt

Directions

1.  Bring ingredients out of the fridge about a half hour in advance to bring slightly to room temperature.
2.  Whip the egg yolks, maple syrup, and salt until smooth, then set aside.
3.  Scald the cream, then cool slightly.
4.  Pour into egg mixture, whisk lightly.
5.  Pour mixture into 6 small ramekins, about 2/3 full, then immerse ramekins in a water bath (a cake pan works well) filled with water 2/3 of the way up the outsides of the ramekins.
6.  Bake in the middle of a medium oven (350 degrees) for about 50-55 minutes. Custard is set when it is either firm to the touch, or doesn’t wiggle when the pan is moved.

Yield:  6 servings

Serving and Pairing: Serve these Pots with 2 Harwood Estate house-made Chocolate Shots, and a 2-ounce pour of Harwood Estate’s Just Desserts, served well chilled.

Recipe provided by Harwood Estate Vineyards in Hillier, Ontario Canada
Chef Kerry Wicks