1/4 cup (35 g) cornstarch

2 tbsp unbleached all-purpose flour

1 1/2 cups (375 ml) maple syrup

2 cups (500 ml) 35% whipping cream

2 eggs

1/4 cup (55 g) cold unsalted butter, cubed

In a saucepan off the heat, combine the cornstarch and flour. Whisk in the maple syrup, 1 cup (250 ml) of the cream and the eggs until smooth. Bring to a boil over medium-high heat, stirring continuously while scraping the sides and bottom of the pan. Let simmer for 30 seconds, stirring constantly.

Transfer the cream into a bowl and stir in the butter until smooth. Cover with plastic wrap directly on the surface of the cream. Let cool and refrigerate for about 3 hours or until completely chilled.

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