This recipe goes with Pumpkin-Cranberry Custard with Maple Cream
Oxmoor House JANUARY 2005
Combine milk and syrup in a saucepan. Cook over medium heat until milk begins to steam.
Gradually add one-fourth of hot milk mixture to egg yolk. Add egg yolk mixture to pan. Cook over medium heat, stirring constantly, until mixture begins to thicken. Pour into a bowl. Cover and chill (mixture will thicken as it cools).
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