Oral Allergy Syndrome Friendly Maple Vanilla Custard

Total time3 hr

Prep time15 min

Cook time45 min

Oral Allergy Syndrome Friendly Maple Vanilla Custard

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Ingredients

4 servings

2 cups milk
½ cup heavy cream
1 vanilla bean, split and scraped
Morton & Bassett Vanilla Bean - 2 ct McCormick Gourmet All Natural Madagascar Vanilla Beans - 2 ct Frontier Co-Op Organic Whole Vanilla Beans Lafaza Organic Madagascar Vanilla Beans Private Selection Madagascar Vanilla Beans
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4 pasteurized egg yolks
¼ cup maple syrup
⅛ tsp fine salt

Instructions

1
Preheat the oven to 325°F (165°C). Place four 6-oz ramekins in a deep baking dish and set aside.
2
Combine the milk, heavy cream, and vanilla bean pod and seeds in a medium saucepan over medium heat. Warm, stirring occasionally, until the mixture just begins to steam and small bubbles form around the edges — do not let it boil. Remove from the heat and let steep for 5 minutes, then discard the vanilla pod.

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