Monday, November 30, 2009

Maple Monday-Baked Maple Custard

A good custard is one of life's true pleasures. The silky texture, the creamy taste, the little jiggle it gives on the spoon, it's all part of the experience. Custard, pudding or flan, they all achieve the same effect. There's such an elegance in their simplicity.

This maple flavored custard won't disappoint. If you don't have custard cups or large ramekins then a small to medium casserole dish will do. Whatever you use make sure it will fit inside another larger dish so you can make the water-bath for it to cook in.


Baked Maple Custard

2 cups milk
1 cup heavy cream
4 eggs, beaten
1/2 cup maple syrup
1 teaspoon vanilla
1/4 teaspoon salt

In a medium saucepan warm milk and cream to almost boiling (medium heat for about 7 minutes, stirring occasionally). In a large bowl, whisk together eggs, maple syrup, vanilla and salt. Slowly pour in hot milk mixture and whisk together. Ladle into lightly buttered custard cups about 3/4 of the way up.

Place the cups in a large glass baking dish and pour 4 cups of boiling water into the pan surrounding the custard cups. The water should come about halfway up the outside of the cups.

Bake at 350 for 45-60 minutes or until a knife inserted in center of one of the cups, comes out clean. Cool in water bath for 30 minutes, then remove from water and cover with plastic wrap. Chill in refrigerator for 3 hours before serving.





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