• 2 cups heavy cream
• ½ vanilla bean, split and scraped
• 1 small egg
• 3 large egg yolks
• 7 tablespoons Grade B maple syrup
• Sugar, for topping

Boil cream and vanilla bean. In large mixing bowl, whisk together whole egg, egg yolks and maple syrup until well blended. Continue to whisk while slowly pouring hot cream into egg mixture. Do not pour hot cream into egg mixture quickly as this may scramble the eggs. Strain to remove any solids.

Pour into ramekins and bake in a hot water bath for approximately 40 minutes.

Place on cooling rack for 30 minutes, then refrigerate for 2 hours before serving; the custards will finish setting in the refrigerator.