Maple Custards
Submitted by LAK
Maple custards baked in a water bath with reduced maple syrup, skim milk, and eggs. A silky, low-fat dessert with concentrated maple flavor, served warm or chilled.
YIELD
4 servingsPREP
15 minCOOK
40 minREADY
55 minThese baked maple custards start by reducing pure maple syrup by half, concentrating its flavor into a deep, amber intensity before it ever touches the milk. That reduction step is what separates a custard that tastes vaguely sweet from one that tastes unmistakably like maple.
Skim milk and evaporated skim milk keep the fat content low while the evaporated milk adds a creamier body than skim alone could deliver. Whisking the hot milk gradually into the eggs tempers them gently so you get a smooth, silky custard without scrambled egg bits floating through it.
Chef Tips
- Reduce the maple syrup over high heat and watch it closely. It goes from ½ cup to ¼ cup in about 4 minutes, but it can scorch fast once it thickens.
- Skim the foam off the surface of the custard mixture before pouring into ramekins. Foam bakes into a rough, pockmarked surface.
- Fill the water bath with hot (not boiling) water to ⅔ up the sides of the cups. Too little water and the bottom bakes faster than the top.
- The custard is done when a knife inserted in the center comes out clean but the surface still trembles slightly.
Variations
- Use whole milk and regular evaporated milk for a richer, more traditional custard.
- Add a pinch of nutmeg or cinnamon to the milk mixture for a warm spice undertone.
- Top with a few flakes of sea salt before serving to sharpen the maple sweetness.
Ingredients
Directions
In a saucepan over high heat, bring ½ cup maple syrup to a boil.
Cook until thickened and reduced to about ¼ c, about 4 minutes.
Reduce heat to low; pour in skim milk and evaporated skim milk.
Stir until the syrup has blended with the milk.
Remove from the heat. In a mixing bowl, lightly whisk eggs and egg yolks until combined.
Gradually whisk the hot milk mixture into the eggs.
Skim off any foam and pour the mixture into four 6 oz custard cups or ramekins.
Preheat over to 350℉ (180℃). Place the filled custard cups in a shallow baking dish and add enough hot water to come ⅔ of the way up the sides of the cups.
Bake for 30 to 40 minutes, or until a knife inserted in the center of a custard comes out clean.
Serve the custards warm or chilled, with 1 teaspoon of the remaining maple syrup drizzled over each.
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