Maple Syrup Custard Cups Recipes

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MAPLE CUSTARD CUPS



Maple Custard Cups image

Categories     Milk/Cream     Egg     Dessert     Bake     Mother's Day     Back to School     Vanilla     Fall     Spring     Poker/Game Night     Maple Syrup     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

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

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.

MAPLE SYRUP CUSTARD



Maple Syrup Custard image

Make and share this Maple Syrup Custard recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 8

2 cups half-and-half
1/2 cup pure maple syrup, plus
2 tablespoons pure maple syrup
5 large eggs
1 pinch salt
2 tablespoons dark rum (optional)
whipped cream, for garnish
walnut halves, for garnish

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.

Nutrition Facts : Calories 253.6, Fat 13.5, SaturatedFat 7.1, Cholesterol 206.1, Sodium 120.3, Carbohydrate 26.3, Sugar 20.4, Protein 7.6

MAPLE SYRUP CUSTARD CUPS



Maple Syrup Custard Cups image

Very light with a satiny texture and gentle maple flavor. These custard cups are the perfect ending to traditional 'New England'-styled holiday meals.

Provided by Linda

Categories     Desserts     Custards and Pudding Recipes

Time 1h45m

Yield 6

Number Of Ingredients 4

4 eggs
3 cups milk
¾ cup real maple syrup
½ teaspoon vanilla extract

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.

Nutrition Facts : Calories 212.5 calories, Carbohydrate 32.4 g, Cholesterol 133.8 mg, Fat 5.8 g, Protein 8.2 g, SaturatedFat 2.6 g, Sodium 100.3 mg, Sugar 29.4 g

MAPLE CUSTARD



Maple Custard image

??Ring in the holidays with this rich, velvety custard. It has a light maple flavor that's a nice change from traditional chocolate and vanilla flavors. -Sharlene Heatwole, McDowell, VA

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 12 servings.

Number Of Ingredients 10

1/3 cup cornstarch
1/4 cup all-purpose flour
1/2 teaspoon salt
3-3/4 cups 2% milk
1 cup maple syrup
2 large eggs, beaten
1 teaspoon vanilla extract
1 cup heavy whipping cream, whipped
Sugar for rims of dishes, optional
Additional maple syrup, optional

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.

Nutrition Facts : Calories 212 calories, Fat 10g fat (6g saturated fat), Cholesterol 68mg cholesterol, Sodium 158mg sodium, Carbohydrate 27g carbohydrate (20g sugars, Fiber 0 fiber), Protein 4g protein.

MAPLE CUSTARD



Maple Custard image

Make and share this Maple Custard recipe from Food.com.

Provided by BeckyF

Categories     Dessert

Time 42m

Yield 4 serving(s)

Number Of Ingredients 4

3 eggs, beaten
1/2 cup maple syrup
2 cups milk
1 dash salt

Steps:

  • Mix all ingredients.
  • Pour into small custard dishes or individual souffle cups.
  • Set molds in a pan of hot water and bake, uncovered at 350F for 40 minutes or until the blade of a kitchen knife in center comes out clean.
  • Serve warm or cold.

Nutrition Facts : Calories 234.1, Fat 8.1, SaturatedFat 4, Cholesterol 156.6, Sodium 156.5, Carbohydrate 32.3, Sugar 23.9, Protein 8.7

BAKED MAPLE CUSTARDS



Baked Maple Custards image

Provided by Molly O'Neill

Categories     dessert

Time 1h

Yield 6 servings

Number Of Ingredients 4

2 1/2 cups whole milk
4 large eggs
3/4 cup maple syrup
1 teaspoon vanilla extract

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

PUMPKIN MAPLE CUSTARDS



Pumpkin Maple Custards image

This sweet treat comes from Eduardo Braniff, of New York City. When refrigerating, cover first with a paper towel (over custards, not touching) then with plastic wrap. The towel absorbs moisture and keeps the custards free of droplets.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 3h

Yield Makes 6

Number Of Ingredients 8

1 cup heavy cream
3/4 cup milk
3/4 cup maple syrup
3/4 cup canned solid-pack pumpkin
7 large egg yolks
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon salt

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.

MAPLE SYRUP CUSTARD CUPS



Maple Syrup Custard Cups image

Very light with a satiny texture and gentle maple flavor. These custard cups are the perfect ending to traditional 'New England'-styled holiday meals.

Provided by Linda

Categories     Custards and Puddings

Time 1h45m

Yield 6

Number Of Ingredients 4

4 eggs
3 cups milk
¾ cup real maple syrup
½ teaspoon vanilla extract

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.

Nutrition Facts : Calories 212.5 calories, Carbohydrate 32.4 g, Cholesterol 133.8 mg, Fat 5.8 g, Protein 8.2 g, SaturatedFat 2.6 g, Sodium 100.3 mg, Sugar 29.4 g

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