• 2 oz (60 ml) Sortilège Maple Cream
• 2 eggs
• 2 tbsp. powdered sugar
• 5 oz (150 ml) milk
• A few drops vanilla extract
• Ground cinnamon (optional)

In a saucepan, off the heat, whisk together the eggs and sugar until smooth. Add the milk, whisking continuously. Bring to a boil, occasionally stirring and scraping the sides and bottom of the saucepan. Remove from heat. Add the Sortilège Maple Cream and vanilla. Let cool in the fridge. Pour into two glasses and sprinkle with ground cinnamon if desired.