Maple Custard Cups


  • 2 whole large eggs
  • 2 large egg yolks
  • 1 ½ cups whole milk
  • ½ teaspoon vanilla
  • ¼ teaspoon salt
  • Special equipment: a 13- by 9-inch baking pan; 6 (6-oz) custard cups or ramekins
  • ½ cup heavy cream
  • + 2 more ingredients
    • ¼ cup dark amber or Grade B maple syrup
    • 2 tablespoons granulated maple sugar (see cooks' note, below)

1. Put oven rack in middle position and preheat oven to 350°F. 2. 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 bat...

View full recipe at SpringPad


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