Crème Vermont

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Author Notes: A Vermont friend once told me that grade B maple syrup – from the thicker, more concentrated sap that flows later in sugaring season—was harder to find because Vermonters hoard all the good stuff for themselves. I personally never saw a reason to use any other grade, until a trip to Vermont when I tasted each “subgrade,” from fancy to B at a sugar farm. I still love B, but where had fancy been all my life? Its flavor and body are so delicate, perfect for when you’re looking for just a hint of mapleness. Here, I used it over baked custard, infused with fresh ginger, cloves, and cinnamon, for a Vermont spin on a classic. - Midge - Midge

Food52 Review: Midge's Creme Vermont is supple and creamy, laced with subtle maple and ginger flavor. To make sure the molds turn out smoothly, chill them well and dip the ramekins in hot water to loosen the edges just before serving. - Merrill - A&M

Serves 6; doubles easily

• This recipe is a Community Pick!
• This recipe was entered in the contest for Your Best Maple Recipe
• This recipe was entered in the contest for Your Best Pudding
• This recipe was entered in the contest for Your Best Non-Pie Thanksgiving Dessert

Tags: can be made ahead, custard, Easy, Maple syrup, spiced