In the great world of custard, there are two types of people: those who love it and those who don’t. For those who love it, we simply can’t get enough of its creamy texture and slightly eggy taste. However, for the naysayers, that distinctive eggy flavor is one of the main reasons they don’t like it.
If you’ve ever made it, you know that few things are as simple to make as perfect custard and few things are as satisfying. The following recipe is a variation on basic baked custard that is flavored simply with pure maple syrup.
Just remember to bake the delicate custard in a water bath for more gentle, even baking and be sure to not slosh water in the custards while pouring it. The easiest way to do this is to place the filled cups into a larger pan and then place that pan on the oven rack. Very carefully, pour hot water into one corner of the pan, being cautioud to not slosh water into the custard.
And if you are one of those who doesn’t think they like custard, give this one a try. It very well may change your mind.
- 1 cup half and half
- 1/2 cup whole milk
- 1/2 cup maple syrup
- 4 large eggs
- Preheat oven to 375. Butter 4 (6 oz.) custard cups or ramekins.
- In a large bowl, whisk together the half and half, milk, maple syrup and eggs.
- Divide the custard mixture evenly between the custard cups and place in a 13×9 inch pan or other shallow baking dish.
- Pour enough hot water into the larger pan to come halfway up the sides of the custard cups.
- Bake for 20 minutes or until custard is set in center and a knife inserted in center comes out clean.
- Remove to a wire rack to cool and then chill until ready to serve.
- Once ready to serve, run a small knife around perimeter of cups to loosen custard and then invert onto serving plates.
Makes 4 servings