1cup Milk

1 cup Heavy Cream

1 split vanilla bean

6 egg yolks

½ cup New Hampshire Maple Syrup

Put Milk and Cream in Saucepan with half of syrup.

Scrape vanilla bean and add to milk mixture (add the empty pod)

Slowly bring to an simmer just before boil

Mix egg yolks and rest of syrup in a bowl until creamy

When liquid is at a simmer add 1/3 the egg mixture and slowly whisk well

Return mixture to the pan, stir on low heat.

Constantly until thickens or coats back of spoon.

Strain through a fine sieve and let cool