We use quite a lot more maple syrup for our BOLA granola Barely Sweet. When we started making it we wanted to find a local producer who could supply us. We met Pete Phelps of Sweet Brook Farm in Williamstown when we were introducing our wares to travelers at the Berkshire Farms Market at Logan Airport and he’s been supplying us every since. Today he delivered the first of this year’s harvest and it is delicious. We’re looking forward to making the next batch of Barely Sweet, but in the meantime we’ll take a little home to make this wonderful Maple Custard. Thanks to Alice Waters. Maple Custard courtesy of Alice Waters Combine and strain: 2 cups cream ½ cup maple syrup 6 egg yolks Pour into individual ramekins and bake in a hot water bath @ 325 for 40 minutes.