Maple Baked Custard Recipes

MAPLE SYRUP CUSTARD CUPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• 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.
• 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.

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.

MAPLE CUSTARD

Steps:

• In a large saucepan, combine cornstarch, flour and salt. Gradually stir in milk and syrup until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened., Remove from the heat. Stir a small amount of hot milk mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in vanilla., Transfer to a large bowl; cover and refrigerate until chilled. Just before serving, fold in whipped cream. If desired, serve in sugar-rimmed dishes and drizzle with additional syrup.

BAKED MAPLE CUSTARD

Steps:

• Whisk eggs until blended. Add milk, Splenda and vanilla Continue whisking until evenly blended.
• Pour 1 tablespoons maple syrup into the bottom of four custard cups. Gently pour mixture on top. Place cups in baking pan and pour boiling water to within 3/4 -inch of top of cups.
• Bake at 350F for 35-40 minutes or until knife edge inserted in center comes out clean. Cool on rack. Chill.
• At serving time, run a knife around edge of each cup and invert onto dessert plate.

BAKED CUSTARD

Steps:

• In a bowl, combine eggs, sugar, spices and vanilla. Blend in milk. Pour into a 1-1/2-qt. baking dish. Place baking dish in a cake pan in oven; add 1 in. water to pan. , Bake at 325° for 1 hour or until a knife inserted near middle comes out clean.

PUMPKIN MAPLE CUSTARDS

Steps:

• Preheat oven to 325 degrees, with rack in the center. In a medium saucepan, whisk together cream, milk, syrup, and pumpkin. Bring to a simmer over medium heat. Meanwhile, in a large bowl, whisk together yolks, cinnamon, nutmeg, and salt.
• Whisking constantly, gradually add hot cream mixture to the yolk mixture. Strain through a fine-mesh sieve into a large liquid measuring cup (for easy pouring).
• Divide mixture evenly among six 6-ounce ramekins or custard cups. Line the bottom of a 9-by-13-inch baking pan with a kitchen towel; place ramekins on top.
• Place in oven, and pour enough boiling water in pan to come halfway up sides of cups. Cover pan tightly with foil. Bake until custard is set and a knife inserted in center comes out clean, 40 to 45 minutes. Let cool completely, then refrigerate, covered first with paper towel and then with plastic wrap, for at least 2 hours or up to overnight.

BAKED CUSTARD

Steps:

• Heat oven to 350°F.
• In medium bowl, beat eggs, sugar, vanilla and salt with wire whisk or fork. Gradually stir in milk. Pour into six 6-ounce custard cups. Sprinkle with nutmeg.
• Place cups in 13x9-inch pan on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups (see box, below).
• Bake about 45 minutes or until knife inserted halfway between center and edge comes out clean. Remove cups from water. Cool about 30 minutes. Unmold and serve warm, or refrigerate and unmold before serving. Store covered in refrigerator.

MAPLE SYRUP CUSTARD

Steps:

• Position the oven rack in the middle position; preheat oven to 325°; butter or spray six 4-ounce ramekins.
• In a medium saucepan over med-low heat, warm the half-and-half and ½ cup of maple syrup just until steam begins to rise.
• In a bowl, whisk the eggs until slightly thickened; add in the salt and rum.
• Slowly pour the hot syrup mixture into the eggs, whisking constantly.
• Set the ramekins in a large baking pan lined with a dish towel.
• Set the pan on the oven rack and ladle the maple custard mixture into the ramekins.
• Carefully add enough hot water to come halfway up the sides of the ramekins.
• Bake 25-30 minutes, until barely set.
• Carefully remove the pan from the oven and remove the ramekins from the water bath with a dish towel.
• Refrigerate immediately, covering the ramekins with plastic wrap after slightly, at least 2 hours or even overnight.
• Just before serving, garnish each custard with a dollop of whipped cream and walnut halves and drizzle with a teaspoon of the remaining maple syrup.

MAPLE CUSTARD

Steps:

• Heat oven to 350°F. Heat milk just to boiling in 1-quart saucepan; cool.
• Beat egg, egg whites, sugar, maple extract and salt in small bowl; gradually stir in milk. Pour into four 6-ounce custard cups. Drop 1 teaspoon maple syrup carefully onto center of mixture in each cup (syrup will sink to bottom).
• Place cups in square pan, 9x9x2 inches, on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups. Bake about 45 minutes or until knife inserted halfway between center and edge comes out clean. Remove cups from water. Let stand 15 minutes.
• Cover and refrigerate at least 2 hours but no longer than 12 hours. Unmold at serving time. Top with fruit. Immediately cover and refrigerate any remaining custards.

MAPLE CUSTARD CUPS

Steps:

• 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 , 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.