Crème Vermont

• 2 cups light cream
• 1/2 cup maple syrup, preferably fancy grade
• 1/2 cup sugar
• 2 eggs
• 2 egg yolks
• 2- inch knob of fresh ginger, peeled and sliced
• 1 cinnamon stick
• 6 whole cloves
• pinch freshly grated nutmeg
• pinch salt

1. Preheat oven to 300 degrees.
2. Place cream, ginger slices, cinnamon stick, and cloves in small saucepan over medium heat until it starts to steam. Turn off heat and let steep while you get on with the rest of the recipe.
3. Put a kettle of water on the stove to boil.
4. In bowl of mixer, beat the eggs and egg yolks with sugar and salt until pale yellow.
5. Strain the cream mixture to remove ginger, cloves and cinnamon and gradually add it to the egg mixture, stirring until its completely incorporated.
6. Place custard cups or ramekins into a baking pan. Pour maple syrup into the bottom of each cup, about 1/4-1/2 inch. Add custard mixture. Pour hot water around cups to reach about an inch from the top.
7. Bake at 300 until set, 45 minutes to an hour.
8. Let cool. Run a small sharp knife around the top of the cup to loosen and gently flip onto dessert plate. Serve warm with grating of fresh nutmeg. Or you could refrigerate for a day or two to serve cold or at room temp. Pour a little hot water on the bottom of dish to loosen.

light cream, maple syrup, sugar, eggs, egg yolks, ginger, cinnamon, cloves, nutmeg, salt

Taken from food52.com/recipes/7549-creme-vermont (may not work)