Vanilla-scented cream is scalded, then whisked slowly into egg yolks beaten with maple crystals; the custard is stirred patiently over a double boiler until it just coats the back of a spoon.
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Heat cream or milk and vanilla to scalding (just below ) in double boiler.
In medium bowl, beat together egg yolks and maple crystals. Slowly pour hot cream/milk into egg mixture while whisking constantly (this raises the temperature of the eggs gradually and helps prevent curdling).
Heat mixture slowly in double boiler, stirring constantly to prevent curdling. Sauce is cooked when it lightly coats the back of a spoon instead of running off like milk, or when it reaches 185°F. Never let the temperatures go above 190°F.
When done, remove sauce from heat. Cool sauce by setting pan or bowl in ice water. Stir occasionally to cool evenly.
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