Maple Custard Cups

Maple Custard Cups
Photo by Romulo Yanes


  • ¼ cup dark amber or Grade B maple syrup
  • ½ cup heavy cream
  • ¼ teaspoon salt
  • 1 ½ cups whole milk
  • 2 large egg yolks
  • ½ teaspoon vanilla
  • 2 tablespoons granulated maple sugar
  • + 3 more ingredients
    • 6 6-oz custard cups or ramekins
    • 1 13- by 9-inch baking pan
    • 2 whole large eggs

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 , pa...

View full recipe at Epicurious


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