I have had this recipe sitting around for over a year. It was in the NY Times last year and I always meant to make it but, well, you know how it gets. Anyway, tonight was the night. Dinner was grilled butterflied leg of lamb (thank you Julia Child), broiled asparagus (thank you, Cooks Illustrated) and roast new potatoes with olive oil (thank you me). Dessert: maple crema. Outstanding. It's a rich, creamy custard with a very rich base of concentrated maple syrup. Dinner guest said, mid-dessert, that she wished that the dessert would never end. I served it with a dollop of whipped cream and a handful of fresh blueberries. You really need to try this.