Baked Maple Custards
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 2½cups whole milk
- 4large eggs
- ¾cup maple syrup
- 1teaspoon vanilla extract
Nutritional analysis per serving (6 servings)
214 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 32 grams carbohydrates; 0 grams dietary fiber; 29 grams sugars; 7 grams protein; 96 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 325 degrees. In a medium saucepan, heat the milk over medium heat until very hot but not boiling. Meanwhile, in a large bowl, whisk the eggs with a fork, being careful to incorporate as little air as possible. Very gradually whisk in the hot milk. Whisk in the maple syrup and the vanilla. Strain the custard through a fine-mesh sieve and use a spoon to skim off the foam.
- Step 2
Place 6⅔-cup ceramic ramekins or custard cups in a shallow roasting pan and pour in boiling water to reach halfway up their sides. Carefully ladle in the custard and bake until just set, about 40 minutes. Serve warm.
Private Notes
Comments
Very mild taste but pleasant. Be sure to add a pinch of salt or the custard will taste flat. Nutmeg on top is good.
Used whole organic milk, organic eggs, added a pinch of sea salt, and locally farmed maple syrup. I increased the ingredients by one and a half, except for the maple syrup. I left it at 3/4 cup. I sprinkled nutmeg and cinnamon on top. It made nine ramikins instead of six. Came out fantastic!!!!! I even can eat it with breakfast. (and I don't like things sweet at breakfast) I found original recipe a little sweet for my taste.
on top. Made nine ramikens instead of six. Came out fantastic
Wonderful! I used 1/2c of maple syrup. I did not strain the milk. I think you don't need to do that unless the milk forms a skin. I didn't have enough ramekins, so I used 4 and then a medium-sized oven-proof bowl. The ramekins took 45 minutes in my oven, and the bowl another 10 minutes. It's done when a knife inserted in the center comes out clean. I suggest moving the roasting pan with the custards to your oven rack and then pour the boiling water into the pan.
I made this for Christmas dinner with a friend. We both loved it! I thought it was a tad sweet, but my friend didn't think so. Next time I make it I may use just slightly less maple syrup, . And I baked it in a souffle dish for ease of transportation (and I don't have small ramekins) but it took over twice as long to set, so I'll definitely get ramekins for next time.
Very mild taste but pleasant. Be sure to add a pinch of salt or the custard will taste flat. Nutmeg on top is good.