Tuesday, January 1, 2008

Maple Baked Custard

This was a childhood favorite. A "comfort food" but not so much part of my current repertoire.

6 servings

Preheat oven to 325 degrees F.

Heat to scalding in double boiler on a stove or in a pyrex cup in a microwave oven (about 2 ½ minutes on high):

2 c milk (a little less if using extra large eggs*)


2 T maple syrup

Cool to lukewarm , then add:

3 eggs, well beaten

NOTE: Although “egg product” works well as a substitute for eggs in most recipes, in this recipe the verdict is using “egg product” significantly compromises the delicate texture.

1/2 t vanilla

Pour very thin layer (~2-3 t) of maple syrup in each of 6 custard cups/ramekins.

*NOTE: Cups at left are filled very full and milk mix divided this way into the six ramekins. When I use smaller eggs they are not so full. Next time I make this using extra large eggs, I am going to reduce milk by 1-2 T.

Sprinkle top of each custard with:

Ground nutmeg

Set cups/ramekins in a pan of hot water and bake at 325 degrees F for 40 minutes or until firm. Be very careful when removing from oven, as water is very hot.

Remove from pan and chill before serving.

Reviewed 5/21/27

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