Tuesday, January 1, 2008
Maple Baked Custard
Preheat oven to 325 degrees F.
2 c milk (a little less if using extra large eggs*)
2 T maple syrup
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
*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:
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.