Serves 8
INGREDIENTS
1 vanilla bean, split lengthwise and scraped
3 cups (710 mL) organic 3.5% milk
1 cup (250 mL) organic 35% cream
3 cinnamon sticks, about 2 inches (5 cm) long
1/2 tsp (2.5 mL) freshly grated nutmeg
5 free-run eggs, separated
2/3 cup (160 mL) maple syrup
3/4 cup (180 mL) Canadian Club rye
1 tbsp (15 mL) super-fine (berry) sugar
Whipped cream, for garnish (optional)
Maple sugar or maple flakes, for garnish (optional)
TIP!
If you’re a vanilla fanatic, try adding a vanilla bean to a small bottle or mickey of rye about
2 weeks before making this recipe. The rye that’s left over is gorgeous straight up over ice.
METHOD
Add the vanilla bean and paste to a deep, heavy-bottomed saucepan.
Over medium heat, add the milk, cream, cinnamon sticks and nutmeg and whisk to break up the vanilla seeds.
Bring to a gentle boil (this should take about 5 to 10 minutes), then remove from heat.
Set aside to allow the flavours to infuse the milk and cream for about 10 minutes.
Remove and discard the cinnamon sticks and vanilla bean.
In a large bowl using a whisk, or in the bowl of a stand mixer, beat the egg yolks with the maple syrup until well combined.
Very slowly add in the milk and cream mixture a bit at a time to temper the yolks until completely incorporated.
Beat constantly so that the egg yolks don’t cook and scramble.
Add the rye and blend in.
Wipe out a large bowl with a tiny drop of vinegar and a clean rag.
Add the egg whites and sugar and with a stand mixer or electric hand beaters, beat the egg whites until peaks form.
Add the egg whites to the milk and cream mixture and gently whisk in to combine.
Transfer to an airtight container and refrigerate for at least 3 hours, or until well chilled.
To serve, pour or ladle into small glasses—this stuff is rich!
And this might be a tad indulgent, but sometimes—and if not at Christmas, then when?—top with a dollop of whipped cream and a sprinkling of grated maple sugar or maple flakes, and perhaps a dash more rye should you be feeling particularly spirited!
Keep leftovers in the fridge for up to 3 days in an airtight container.
From Hudson, Quebec, now living in Port Hope, Ontario, Signe is a restaurant chef-turned-writer who tells award-winning stories and creates delicious recipes for LCBO’s Food & Drink, Manna Pro Hearty Homestead, The Harvest Commission, and Today’s Parent; she published her first book – Happy Hens & Fresh Eggs; Keeping Chickens in the Kitchen Garden with 100 Recipes – in 2015.
