MAPLE CUSTARD CUPS

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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

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.

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