Maple Sauce


You can make this slightly sweet sauce up to one day ahead and reheat it over low heat. Do not boil.


2 cups

Recipe from

Oxmoor House


6 large egg yolks
1/4 cup maple-flavored pancake syrup
1 1/2 cups half-and-half
1/2 teaspoon vanilla extract


Combine egg yolks and syrup in top of a double boiler, stirring well with a wire whisk. Gradually stir in half-and-half. Bring water to a boil. Reduce heat to low; cook, stirring constantly, until mixture thickens and coats back of a spoon. Remove from heat, and stir in vanilla. Serve warm or chilled.