Use maple syrup on more than just pancakes

In a medium heavy-bottomed saucepan, cook the onions and garlic with the oil until they are clear. Add all other ingredients and let simmer for 20 minutes. Remove the bay leaf and puree the ingredients with an immersion blender or regular blender. Cool and use to baste chicken or ribs, or to marinate shrimp, before grilling.

In a medium heavy-bottomed saucepan, cook the onions and garlic with the oil until they are clear. Add all other ingredients and let simmer for 20 minutes. Remove the bay leaf and puree the ingredients with an immersion blender or regular blender. Cool and use to baste chicken or ribs, or to marinate shrimp, before grilling.

Bring the cream and vanilla extract to a boil and remove from the heat. In a bowl, whisk the maple syrup into the egg yolks with the lemon juice and salt. Then whisk in the still-hot cream slowly to temper the egg yolks. Place four large ramekins in a baking pan and evenly fill each ramekin with the mixture. Fill the baking pan with water to half the height of the ramekins (this is called a water bath). Cover the pan with aluminum foil and carefully place in a still oven at 300 degrees for 30 to 40 minutes or until a knife inserted in the custard comes out clean.