I'm working on a maple pastry cream, subbing maple syrup for the sugar. Because the liquidity of the maple syrup increases the overall liquid content, my ratios are all messed up. I made it once, but it was too loose. Considering the price of pure maple syrup, I'd like to limit multiple attempts. Does anyone have experience making this and could you offer advice? My quantities are as such:
2 1/2 cup milk
1 1/2 cup maple syrup
3 (or 4?) eggs
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.