Maple Syrup Custard Cups

Maple Syrup Custard Cups

17
Linda (LMT) 84

"Very light with a satiny texture and gentle maple flavor. These custard cups are the perfect ending to traditional 'New England'-styled holiday meals."

Ingredients 1 h 45 m {{adjustedServings}} servings 212 cals

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 212 kcal
  • 11%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 32.4g
  • 10%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 134 mg
  • 45%
  • Sodium:
  • 100 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
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Footnotes

  • Cook's Notes:
  • Recipe makes six 1-cup servings or 12 half cup servings, depending on the size of the ramekin.
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Reviews 17

  1. 17 Ratings

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Linda (LMT)
4/20/2013

SERVING SIZE NOTED IS INCORRECT. This recipe makes 12 - 1/2 cup ramekin servings. I will again see if I can get A.R. to change. My apology.

Mother Ann
3/25/2013

This is a delicious dessert! Such a nice, subtle maple flavor - not too sweet. I did add one step to it, though. After it had chilled and just before serving, I sprinkled turbinado sugar on top of each custard and used my kitchen torch to melt and brown for a crispy, sweet topping. Perfection!

Shearone
4/20/2013

I changed the serving size to 4 servings but used three eggs versus 2 3/4 no further changes were made in the ingredients. However, I baked in Pyrex custard cups versus ramekins for 55 minutes. For decorative purposes only, I melted about 1/4 cup of chocolate morsels and made little heart designs on parchment paper, allowed them to harden and then lifted off and placed on top of the cool custard. This is a really simple and easy custard - not too sweet but with the subtle taste of maple syrup. Definitely a keeper! Thanks for sharing Linda (LMT)! By the way, this was the Buzz AR Recipe Group selection for week of April 20, 2013.