Title: French canadian custard
 Categories: Maple, Desserts, Eggs
      Yield: 4 Servings
 
      2 c  Milk
      3    Egg yolks
    1/3 c  Maple syrup
      1 ts Vanilla
 
  Lightly beat egg yolks.  Add syrup and a dash of salt.  Stir into
  scalded milk.  Cook in a double boiler until the mixture adheres to
  the spoon. Stir in vanilla and chill well before serving.
  
  Beatrice Ross Buszek, "The Sugar Bush Connection", 1982
  
  MM by Dave Sacerdote