Maple Budino Democrat & Chronicle, Jan. 1, 2016 Melissa D'Arabian, Associated Press Yield: 6 servings 1 cup 2% milk ¾ cup whole milk ½ vanilla bean pod, scraped 2 Tbs. packed dark brown sugar ¼ cup maple syrup ¼ tsp. table salt 2 eggs flaked sea salt Heat the oven to 350o. In a medium saucepan over medium heat, combine both milks. Heat until they just come to a simmer. Add the vanilla bean, brown sugar, maple syrup and salt, whisking until uniform. In a large bowl, beat the eggs until smooth and pale yellow. Drizzle about ¼ cup of milk, again whisking. Add the remaining milk mixture, and mix gently just until well-combined. Remove and discard the vanilla bean. Pour into six 4-ounce ramekins. Carefully set the ramekins into a large baking dish with sides higher than the ramekins. Pour boiling water gently into the baking dish, adding enough to fill halfway up the sides of the ramekins. Be careful not to splash water into the ramekins. Carefully place the baking dish in the oven and bake until the budinos are set (the centers will still be jiggly), 30 to 40 minutes. Once the budinos are cooked, immediately remove the ramekins from the hot water bath. Let them cool a few minutes, then refrigerate to finish setting, at least 1 hour. Serve ith a drizzle of maple syruup and a few flecks of salt, if desired.

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