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
You deserve a cookie.
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