• 2 cups heavy cream
• 1 1/2 teaspoons Silver Cloud Natural Maple Flavor
• 1 teaspoon vanilla bean paste
• 6 egg yolks
• 1/2 cup sugar
• dark muscovado sugar
• heavy cream, whipped
• sugared pecans

Preheat oven to 300ºF. In a medium saucepan, heat the cream, maple flavor and vanilla bean paste over medium heat, stirring occasionally, just until it comes to a boil. Immediately turn off the heat and set aside. In a large bowl, whisk the egg yolks with the granulated sugar. Whisking constantly, gradually pour in the hot cream mixture. Strain through a fine mesh sieve if necessary. Pour the mixture into desired ovenproof ramekins that have already been arranged in roasting pan or sheet cake pan. Pour enough boiling water into pan to reach halfway up the sides of the ramekins (this is called a "water bath"). Bake in the center of the oven until almost set but still a bit soft in the center 25 to 50 minutes depending on size of pan. The custard should "jiggle" a bit when you shake the pan; it will firm up more as it cools. Remove from the water bath and let cool 15 minutes. Place in refrigerator to chill for at least an hour or overnight. When ready to serve, cover top of each ramekin with dark Muscovado sugar. Using a culinary torch, burn sugar until it is melted and well browned. Allow to cool and garnish with whipped cream and sugared pecans.

Sugared Pecans
1 egg white 1 tablespoon Pure Vanilla Extract
12 ounces Whole Pecans
½ cup granulated sugar
1 teaspoon cinnamon
¾ teaspoon salt
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
1 tablespoon water
Preheat oven to 300ºF. Line a baking pan with parchment paper. Put sugar, cinnamon, salt, ground cloves and ground nutmeg in a plastic bag; shake to mix. Put egg white, water and vanilla in a bowl. Beat until slightly foamy, add pecans and coat well. Lift pecans out of bowl with a slotted spoon and put into the bag of sugar and spices. Shake pecans in bag making sure pecans are well coated. Transfer coated pecans to prepared baking pan. Bake for 15 minutes. Stir pecans with a fork then continue baking for another 15 minutes. Let cool completely.