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Maple Syrup Custard Cups

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Smooth, creamy custard cups naturally sweetened with real maple syrup, baked gently in a water bath for an elegant, silky dessert.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 35–45 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 12 custard cups (1/2-cup each)
  • Category: Dessert
  • Method: Baking in water bath
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 4 large eggs, room temperature
  • 3 cups whole milk
  • 3/4 cup real maple syrup
  • 1/2 teaspoon pure vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Whisk eggs in a large bowl until lightly beaten and smooth.
  3. Add milk, maple syrup, and vanilla extract. Gently whisk to combine.
  4. Place twelve 1/2-cup ramekins into a large baking dish. Pour custard evenly into the ramekins.
  5. Pour hot water into the baking dish, filling halfway up the sides of the ramekins to create a water bath.
  6. Bake 35–45 minutes, until a knife inserted in the center comes out clean.
  7. Remove ramekins from the water bath and cool slightly at room temperature.
  8. Refrigerate at least 1 hour or until completely chilled and set before serving.

Notes

  • For Maple Cinnamon Custard, add 1/4 teaspoon ground cinnamon to the custard mixture.
  • For Maple Nut Custard, sprinkle finely chopped toasted pecans or walnuts on top before serving.
  • For Maple Cream Custard, replace 1 cup of milk with heavy cream for richer texture.
  • For Maple Coconut Custard, substitute 1 cup of milk with full-fat coconut milk.
  • For Maple Espresso Custard, add 1/2 teaspoon instant espresso powder to the mixture.
  • Store covered in the refrigerator up to 3 days; freezing is not recommended.
  • To serve warm, place a ramekin in a warm water bath for a few minutes; avoid microwaving.

Nutrition

Find it online: https://savorymomskitchen.com/maple-syrup-custard-cups/