Make Ahead
Crème Vermont
Popular on Food52
48 Reviews
jenniebgood
March 30, 2012
Hi Midge - you have come up with some great entries for this contest! They look delicious (this one might be my fave...)!
fiveandspice
March 28, 2012
I can't remember if I said it already, but this looks like one of the most delicious things *ever*!
Midge
March 28, 2012
Thanks so much fiveandspice! I think baked custard of any kind is pretty delicious.
cheese1227
March 22, 2012
Ohh, I'm headed to Maine and it's Maple Syrup Sunday up there. I'll bring some back to make this for my current maple syrup deprived PA neighbors!
mrslarkin
March 22, 2012
yay! i'm glad you submitted this one, Midge. Q: if i've got heavy cream, can i turn it into light cream some how?
Midge
March 24, 2012
Thanks mrsl! Not sure about your light cream q; maybe you could experiment by thinning it with a little milk? That said, I don't think it would hurt to use heavy cream instead of light.
BlueKaleRoad
December 6, 2011
I made these custards again recently (for our Food52 party) and they continue to be a hit! Love this recipe.
BlueKaleRoad
November 9, 2010
This looks and sounds divine. I will definitely make it! I am a fan of Grade B syrup (I grew up in New England) but haven't seen Fancy. I'll have to look for it next time I'm visiting. Thanks for sharing!
cheese1227
November 7, 2010
Lovely!! So is Fancy more precious than grade B? And if is just says "vermont maple syrup" on the label, what am I getting?
Midge
November 7, 2010
I'm pretty sure syrup from Vermont has a sticker on the cap indicating the grade. I don't know if one is considered more precious than the other. It really comes down to taste and what you're using it for. For me, pancakes cry out for B; I like Fancy in place of honey or agave in recipes, like vinaigrette.
lastnightsdinner
November 6, 2010
That's lovely! We've got gorgeous fresh locally-grown ginger, I may just have to try this!
Midge
November 7, 2010
Thanks! It's a cinch to make. Haven't seen locally grown ginger around here, but I will look harder now that I now it's out there.
Lizthechef
November 6, 2010
Your recipe looks wonderful and makes me so homesick for New England. Do they still sell the little maple sugar candies that are leaf-shaped?
Midge
November 6, 2010
Thanks so much Lizthechef. I think I did see those candies in Vermont, but have never tried them. One thing that's changed in the last few years is that you rarely find maple syrup in those cool tins, now it's all in plastic jugs, bummer.
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