Maple Custard

Maple custard recipe card

This custard was good but I do think it would be even better with half and half or cream instead of milk for added richness. The maple flavor wasn’t overpowering and if you wanted it to shine through even more you could use a little bit of maple extract. Overall I would consider trying this recipe out again with those modifications to see how much it changes. If I do that I will update this post in the future.

maple custard topped with whipped cream in a heart shaped ramekin with a spoonful taken out

Maple Custard

3 eggs
2c milk, warm
1/2c maple syrup
pinch of salt

Preheat your oven to 350F. Whisk together your eggs, maple syrup, and salt. Slowly pour in your milk while continuously whisking. Place 4 to 5 oven-safe ramekins in a pan or baking dish that is at least 2 inches deep. Pour your custard into the ramekins and carefully pour boiling water into the pan until it reaches about halfway up the sides of the ramekins. It’s easiest to do this step with your baking dish already on the oven rack so you do not have to walk with a hot water dish. Bake your custards for 40-45 minutes. or until just slightly wobbly in the center. Remove from oven and cool your custards to room temperature before covering and transferring to the fridge for at least 4 hours but overnight is best.

3 maple custards topped with whipped cream in a heart shaped ramekin with a spoonful taken out

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