Maple Custard

So very, very simple and sooo good. I've been going a bit wild with the maple syrup lately. I bought quite a lot last year and still have about half of it. Of course, I want to buy some of this years stock while it's fresh! I buy it by the gallon, which is the cheapest way, but it comes in plastic. I always re-bottle it in sterilized 500 ml jars, after having once had a nasty experience with plastic-flavoured bulk maple syrup.

You can serve this cold but it's also very good still slightly warm, so it's not a bad idea to bake it shortly before dinner. I garnished mine with a teaspoon of maple sugar. If you do this, don't do it too far in advance or it will just melt. It's good for an hour or so.

6 servings
1 hour - 10 minutes prep time


4 extra-large eggs
1/2 cup dark maple syrup
1/4 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups milk
1/2 cup cream (however rich you like)

Preheat the oven to 350°F.

Beat the eggs with the maple syrup, salt and vanilla. When they are very smooth, beat in the milk and cream.

Divide the custard amongst 6 custard cups, or put it into a 1 quart (litre) glass or enamel baking dish. It can be strained first, if you like, to make sure there is nothing to impede a smooth texture. (There always seem to end up being one or two little lumps of egg that just won't meld with the rest.)

Put the custard cups or baking dish in a shallow pan, and add water to come halfway up the cups. Bake for about 40 minutes, until set. They will look dry and slightly puffed at the edges; the centre will still appear a little moist, but will not flow when jiggled slightly.





Last year at this time I made Quiche Whatever and Cabbage, Carrot & Avocado Salad.