¼ cup (35 g) cornstarch

2 tbsp unbleached all-purpose flour

1 ½ cups (375 ml) maple syrup

2 cups (500 ml) 35% heavy cream

2 eggs

¼ cup (55 g) cold unsalted butter, cubed

In a saucepan off the heat, combine the cornstarch and flour. Add the maple syrup, 1 cup (250 ml) of the cream and the eggs. Whisk until smooth.

Bring to a boil, while stirring and scraping the bottom and sides of the saucepan. Let simmer for 30 seconds. Strain the cream. Add the butter and stir until it has melted. Cover with plastic wrap directly on the surface of the maple cream and let cool. Refrigerate for about 3 hours or until completely chilled.

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