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
MAPLE CUSTARD PIE
Make sure you use pure maple syrup, not "maple-flavored" or "pancake" syrup. Martha made this recipe on episode 701 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 9
Steps:
- Make the crust: Roll out 1 disk of dough to just under 1/4 inch thick on a lightly floured surface and fit into a 9-inch glass pie plate. Trim excess, leaving a 1-inch overhang; fold edges under and set aside. Roll out half of remaining disk of dough (reserve remaining dough for another use) to just under 1/4 inch thick, cut out small leaf shapes, and mark veins with the back of a knife, if desired. Brush edges of piecrust with egg wash and apply leaves. Freeze for at least 1 hour.
- Preheat oven to 375 degrees. Brush pastry leaves with more egg wash. Line crust with parchment and fill with pie weights or dried beans. Bake until crust is set, 25 to 30 minutes. Remove pie weights and parchment, and continue to bake until bottom of crust is lightly browned, about 10 minutes more. Let cool completely on a wire rack, about 1 hour.
- Make the filling: Reduce oven temperature to 300 degrees. Place syrup in a large saucepan over medium-high and cook until reduced by a quarter, 5 to 7 minutes. Stir in cream and bring to a simmer; remove from heat.
- In a medium bowl, whisk together egg, yolks, vanilla, salt, and nutmeg. Whisking constantly, slowly add cream mixture to egg mixture, and strain custard mixture through a fine-mesh sieve into a large glass measuring cup.
- Pour custard into crust and place on a rimmed baking sheet. Bake until filling is just set but still slightly wobbly, 45 to 60 minutes. Let cool to room temperature before serving.
MAPLE SYRUP CUSTARD
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
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 CUSTARD
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
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
MAPLE CUSTARD CUPS
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
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.
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MAPLE CUSTARD CUPS – RICHLY ROOTED
From richlyrooted.com
Estimated Reading Time 3 mins
- Preheat the oven to 325. Heat the milk, cream, and salt in a saucepan over medium-low heat. In a separate bowl, whisk the egg yolks for 1 minute.
- Drizzle the hot cream mixture into the egg yolks, stirring constantly. Add maple syrup and stir thoroughly to incorporate.
- Pour the custard into 6 ramekins and place in a deep baking dish. Pour boiling water into the baking dish until it reaches about 3/4 of the way up the sides of the ramekins.
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