Best Maple Custard Cups Recipes

MAPLE SYRUP CUSTARD CUPS

Maple Syrup Custard Cups image

Very light with a satiny texture and gentle maple flavor. These custard cups are the perfect ending to traditional 'New England'-styled holiday meals.

Provided by Linda

Categories Desserts Custards and Pudding Recipes

Time 1h45m

Yield 6

Number Of Ingredients 4

Ingredients

4 eggs
3 cups milk
¾ cup real maple syrup
½ teaspoon vanilla extract

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Whisk eggs in a bowl until lightly beaten. Add milk, maple syrup, and vanilla extract; gently beat until incorporated. Pour mixture into six 1/4-cup ramekins. Arrange ramekins in a baking dish. Pour enough water into baking dish to cover ramekins halfway up the sides.
Bake in the preheated oven until a knife inserted in the center of a custard comes out clean, 35 to 45 minutes. Remove ramekins from baking dish and refrigerate until completely chilled, at least 1 hour.

Nutrition Facts : Calories 212.5 calories, Carbohydrate 32.4 g, Cholesterol 133.8 mg, Fat 5.8 g, Protein 8.2 g, SaturatedFat 2.6 g, Sodium 100.3 mg, Sugar 29.4 g

MAPLE-PUMPKIN CUSTARD CUPS

Maple-Pumpkin Custard Cups image

Celebrate the flavors of fall with our Maple-Pumpkin Custard Cups. These pumpkin custard cups, the perfect autumn dessert, require just 20 minutes of prep!

Provided by My Food and Family

Categories Recipes

Time 4h20m

Yield 6 servings

Number Of Ingredients 7

Ingredients

2 pkg. (3 oz. each) JELL-O Vanilla Flavor Cook & Serve Pudding
2 cups milk
1 cup canned pumpkin
1/2 tsp. pumpkin pie spice
6 Tbsp. maple-flavored or pancake syrup
6 large soft oatmeal cookies (3 inch)
1/2 cup chopped pecans, toasted

Steps:

Mix first 4 ingredients in large microwaveable bowl until blended. Microwave as directed on package for cooked pudding. Cool 5 min.
Spoon 1 Tbsp. syrup into each of 6 (1/2-cup) custard cups; cover with pudding. Top with cookies; cover with plastic wrap or waxed paper. Refrigerate 4 hours.
Run knife around edge of each custard cup to loosen dessert just before serving. Invert onto dessert plates; top with nuts.

Nutrition Facts : Calories 380, Fat 11 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g

MAPLE CUSTARD CUPS

Maple Custard Cups image

Categories Milk/Cream Egg Dessert Bake Mother's Day Back to School Vanilla Fall Spring Poker/Game Night Maple Syrup Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 10

Ingredients

2 whole large eggs
2 large egg yolks
1 1/2 cups whole milk
1/2 cup heavy cream
1/4 cup dark amber or Grade B maple syrup
2 tablespoons granulated maple sugar (see cooks' note, below)
1/2 teaspoon vanilla
1/4 teaspoon salt
Special Equipment
a 13- by 9-inch baking pan; 6 (6-oz) custard cups or ramekins

Steps:

Put oven rack in middle position and preheat oven to 350°F.
Whisk together all ingredients in a large bowl until sugar is dissolved, then pour through a fine-mesh sieve into a 1-quart glass measure. Divide custard evenly among cups, then transfer cups to baking pan. Bake in a hot water bath , pan covered loosely with foil, until custards are just set and a knife inserted in center of one comes out clean, 35 to 40 minutes.
Carefully transfer cups to a rack and cool to warm, about 30 minutes.