BAKED MAPLE CUSTARDS
Steps:
- Preheat the oven to 325 degrees. In a medium saucepan, heat the milk over medium heat until very hot but not boiling. Meanwhile, in a large bowl, whisk the eggs with a fork, being careful to incorporate as little air as possible. Very gradually whisk in the hot milk. Whisk in the maple syrup and the vanilla. Strain the custard through a fine-mesh sieve and use a spoon to skim off the foam.
- Place 6 2/3-cup ceramic ramekins or custard cups in a shallow roasting pan and pour in boiling water to reach halfway up their sides. Carefully ladle in the custard and bake until just set, about 40 minutes. Serve warm.
Nutrition Facts : @context http, Calories 214, UnsaturatedFat 3 grams, Carbohydrate 32 grams, Fat 6 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 96 milligrams, Sugar 29 grams, TransFat 0 grams
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Jay B.
[email protected]How can I tell when the custards are done baking?
Lewis Gooding
[email protected]I don't have a ramekin dish. Can I use a different type of baking dish?
Cheryl Hanratty
[email protected]I'm allergic to eggs, so I couldn't make this recipe. I wish there was a vegan version of this recipe.
Wassef Zakaria
[email protected]This recipe is too complicated for me. I'm a beginner baker and I don't have the skills to make these custards.
Charleze
[email protected]I'm not sure what I did wrong, but my custards came out curdled. I had to throw them away.
Keeper Here
[email protected]The custards didn't rise as much as I thought they would. They were still tasty, but they didn't look as impressive as I hoped.
sanjay sinjali magar
[email protected]I found that the custards took longer to bake than the recipe said. I had to bake them for an extra 10 minutes.
Amadja Ezra
[email protected]These custards were a little too sweet for my taste. Next time I'll use less maple syrup.
joshua kong
[email protected]This recipe is a keeper! I will definitely be making these custards again and again.
Asikafo Aamant3m
[email protected]I'm going to try making these custards with different flavors next time. I think chocolate or pumpkin would be delicious.
Evelyn Yongale
[email protected]These custards are a great make-ahead dessert. I made them the day before and they were just as good the next day.
Sanjeev Anugumatla
[email protected]I served the custards with fresh berries and whipped cream. It was a delicious and elegant dessert.
Edward Coch
[email protected]I baked the custards for a few minutes longer than the recipe called for, and they came out perfectly. I like my custards a little more firm.
Deshaye Miller
[email protected]I'm not a big fan of maple syrup, so I used vanilla extract instead. The custards were still very good.
hisham mohamed
[email protected]I used a different type of milk than the recipe called for, and the custards still turned out great. This recipe is very versatile.
naushad Naushadahmad
[email protected]These custards were so delicious! I especially loved the crispy caramelized topping.
Paul Hagan
[email protected]I've never made custards before, but this recipe was easy to follow and the results were amazing. I'll definitely be making these again.
Lungisa Yaphi
[email protected]I made these custards for a dinner party and they were a huge success. Everyone loved them!
lightningCrew tube Price
[email protected]This recipe was a hit with my family! The custards were creamy and flavorful, and the maple syrup added a delicious sweetness.