2 cups half and half
½ fresh vanilla bean, split and scraped
2 cups 36% heavy cream
9 egg yolks
½ cup granulated Sugar
½ cup powdered Maple Sugar
Fine granulated sugar for glazing
3 teaspoons vanilla extract.
1/3 Cup Roasted and Sweetened Walnuts
Place half and half, split vanilla bean and heavy cream in a non-reactive saucepan and bring just to a boil. Remove from heat. Cover tightly and let steep one hour.
Place egg yolks in a stainless steel bowl, large enough to add all the liquid. Add the sugars, stirring immediately so as to not chemically cook the yolks. Do not beat, just stir, strain the cream through a fine mesh conical strainer and gradually add to the yolk sugar mixture; mix well. Add vanilla extract. Place the crème in your chosen serving containers and place in a hot water bath in a 350° oven. Make sure the level of the water in the bath comes up to the same level as the crème in the serving dishes. Bake approximately 45 minutes or until the middle bounces only slightly.