Maple Custard
Indulge in the creamy decadence of Maple Custard, a delightful dessert that beautifully balances the rich flavors of pure maple syrup and silky custard. This oven-baked treat features a smooth, velvety texture achieved by combining whole milk, heavy cream, and egg yolks, with a touch of vanilla and a hint of nutmeg for added warmth. Baked in a water bath to ensure perfect consistency, this custard is as elegant as it is comforting. Whether you serve it with a sprinkle of ground nutmeg or an extra drizzle of maple syrup, this chilled dessert is an irresistible combination of simplicity and sophistication. With just 15 minutes of prep time and a handful of staple ingredients, Maple Custard is an ideal choice for dinner parties or a cozy indulgence at home. Keywords: maple custard recipe, creamy maple dessert, baked custard, easy dessert recipes, elegant desserts.
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Recipe Information
Ingredients
- 2 cups whole milk
- 1 cup heavy cream
- 0.5 cup pure maple syrup
- 6 large egg yolks
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon salt
Instructions
Preheat your oven to 325°F (160°C). Set out six 6-ounce ramekins or custard cups.
In a medium saucepan, combine the milk and heavy cream. Heat over medium heat until the mixture begins to steam, but do not let it boil.
Remove the saucepan from heat and stir in the maple syrup. Set aside to cool slightly.
In a large mixing bowl, whisk together the egg yolks, granulated sugar, vanilla extract, nutmeg, and salt until the mixture is smooth and slightly lighter in color.
Gradually pour the warm milk and cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from cooking.
Strain the custard mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any curdled bits.
Divide the custard evenly among the six ramekins, leaving a small amount of space at the top of each.
Place the ramekins into a deep baking dish or roasting pan. Carefully pour hot water into the pan until it reaches about halfway up the sides of the ramekins, creating a water bath.
Transfer the baking dish to the preheated oven and bake for 35-40 minutes, or until the custards are set around the edges but still slightly jiggly in the center.
Carefully remove the ramekins from the water bath and let them cool at room temperature for about 30 minutes.
Cover the ramekins with plastic wrap and refrigerate for at least 2 hours, or until fully chilled.
Serve the maple custard chilled, optionally garnished with a sprinkle of ground nutmeg or a drizzle of additional maple syrup.
Nutrition Facts
Calories |
1848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.9 g | 158% | |
| Saturated Fat | 66.7 g | 334% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1406 mg | 469% | |
| Sodium | 915 mg | 40% | |
| Total Carbohydrate | 131.8 g | 48% | |
| Dietary Fiber | 0.1 g | 0% | |
| Total Sugars | 121.7 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 8.1 mcg | 41% | |
| Calcium | 819 mg | 63% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1106 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
