Maple Custards
Yield
4 servingsPrep
15 minCook
40 minReady
55 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
maple syrup
pure |
|
| 4 | teaspoons |
maple syrup
for topping |
|
| ¾ | cup |
milk, skim
|
|
| ⅔ | cup |
evaporated milk
skim |
|
| 2 | large |
eggs
|
|
| 2 | large |
egg yolks
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
maple syrup
pure |
|
| 2E+1 | ml |
maple syrup
for topping |
|
| 177 | ml |
milk, skim
|
|
| 158 | ml |
evaporated milk
skim |
|
| 2 | large |
eggs
|
|
| 2 | large |
egg yolks
|
|
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.
