1 1/2 cups heavy whipping cream
1/2 cup maple syrup
1/4 teaspoon salt
4 egg yolks
1/2 teaspoon vanilla
Preheat the oven to 300 degrees Fahrenheit. Place four ramekins in a baking pan.
Bring the cream, maple syrup and salt to a simmer in a medium saucepan over medium heat.
Whisk the egg yolks in a large bowl. Slowly add the cream mixture to the eggs, whisking constantly. Strain the mixture through a fine mesh sieve.
Divide the mixture among the ramekins. Fill the baking pan with hot water until it comes halfway up the ramekins.
Bake for 50-60 minutes. Take the ramekins out of the baking pan and cool at room temperature. Cover the ramekins with plastic wrap and refrigerate.
Adapted from Eggs on Sunday