Local Eggs Make Rich Custard:
Another Recipe from the Winter Farmers' Market
Chocolate Pots-de-Creme with Maple Whipped Cream
2 cups milk, cream, or half-and-half
8 oz. bittersweet chocolate, grated or chopped
6 egg yolks
1 tsp. vanilla
Combine the milk and chocolate in a double boiler over simmering water. Cook and stir until the chocolate is melted and the milk is scalded. Beat the egg yolks lightly. Temper them by adding 1/2 cup of the milk mixture and stirring. Pour into double boiler along with vanilla. Continue to cook and stir until the custard begins to thicken, about 7-10 minutes. Strain if you want. Pour into custard cups or a large bowl. Cool to room temperature, then cover and chill until ready to serve.
Whip 1 cup of heavy cream until it forms soft peaks. Add 2 tablespoons of maple syrup. Whip until stiff peaks form, serve over custard.