375 mL (1½ cups) 33% Whipping Cream Whipping Cream
In a saucepan, bring maple syrup, vanilla and sugar to a boil, cook until mixture is a golden caramel colour. Add apple cider (also called apple must in German). Simmer over medium heat for about 10 minutes.
Meanwhile, whip cream. In a large bowl, beat yolks separately.
Gradually pour caramel mixture over yolks, beating constantly.
Place over simmering water in a double boiler and cook, beating constantly, until slightly thickened (about 5 minutes). Cool.