2000s Recipes + Menus
Maple Custard Cups
- Active time:15 min
- Start to finish:1 1/2 hr
- 2 whole large eggs
- 2 large egg yolks
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/4 cup dark amber or Grade B maple syrup
- 2 tablespoons granulated maple sugar (see cooks' note, below)
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt
Special equipment:a 13- by 9-inch baking pan; 6 (6-oz) custard cups or ramekins
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 (see Tips), pan covered loosely with foil, until custards are just set and a knife inserted in center of one comes out clean, 35 to 40 minutes.
Carefully transfer cups to a rack and cool to warm, about 30 minutes.
- Custard is best when eaten immediately, but can be made 1 day ahead and chilled, covered.
- Maple sugar is usually sold granulated, but if you find a brand sold as very large granules, pulse the sugar in a blender until it becomes more finely granulated.