Best Maple Syrup Custard Cups Recipes

BAKED MAPLE CUSTARD

Steps:

• Whisk eggs until blended. Add milk, Splenda and vanilla Continue whisking until evenly blended.
• Pour 1 tablespoons maple syrup into the bottom of four custard cups. Gently pour mixture on top. Place cups in baking pan and pour boiling water to within 3/4 -inch of top of cups.
• Bake at 350F for 35-40 minutes or until knife edge inserted in center comes out clean. Cool on rack. Chill.
• At serving time, run a knife around edge of each cup and invert onto dessert plate.

MAPLE CUSTARD

Steps:

• Mix all ingredients.
• Pour into small custard dishes or individual souffle cups.
• Set molds in a pan of hot water and bake, uncovered at 350F for 40 minutes or until the blade of a kitchen knife in center comes out clean.
• Serve warm or cold.

MAPLE CUSTARD CUPS

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.

MAPLE CUSTARD

Steps:

• Heat oven to 350°F. Heat milk just to boiling in 1-quart saucepan; cool.
• Beat egg, egg whites, sugar, maple extract and salt in small bowl; gradually stir in milk. Pour into four 6-ounce custard cups. Drop 1 teaspoon maple syrup carefully onto center of mixture in each cup (syrup will sink to bottom).
• Place cups in square pan, 9x9x2 inches, on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups. Bake about 45 minutes or until knife inserted halfway between center and edge comes out clean. Remove cups from water. Let stand 15 minutes.
• Cover and refrigerate at least 2 hours but no longer than 12 hours. Unmold at serving time. Top with fruit. Immediately cover and refrigerate any remaining custards.

SWEET MAPLE CUSTARD

Steps:

• In a bowl, combine all ingredients and mix well. Pour into 4 individual ramekins. Set ramekins in pan of hot water that comes halfway up sides of ramekins.
• Bake at 350 degrees about 40 minutes, or until knife inserted in center of custard comes out clean. Serve warm or chilled.

MAPLE SYRUP CUSTARD CUPS

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.