Method

• 1.
  Place the milk, cream, maple syrup, vanilla seeds and pod and cinnamon quill in a medium saucepan over medium heat. Bring to just below the boil, then remove from the heat.
• 2.
  Place egg yolks and sugar in a medium bowl and whisk until thick and pale. Gradually whisk in the warmed cream mixture. Return mixture to a clean medium saucepan, and cook over low heat, stirring constantly, for 7-8 minutes until thickened and the custard coats the back of a spoon. Stir through 1 tsp salt flakes until dissolved. Strain custard through a fine sieve into a serving jug, reserving cinnamon quill and vanilla pod.
• 3.
  Return cinnamon quill and vanilla pod back to the custard and serve warm or cool.