Maple Baked Custard Recipes

Steps:

• Heat oven to 350°F.
• In medium bowl, beat eggs, sugar, vanilla and salt with wire whisk or fork. Gradually stir in milk. Pour into six 6-ounce custard cups. Sprinkle with nutmeg.
• Place cups in 13x9-inch pan on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups (see box, below).
• Bake about 45 minutes or until knife inserted halfway between center and edge comes out clean. Remove cups from water. Cool about 30 minutes. Unmold and serve warm, or refrigerate and unmold before serving. Store covered in refrigerator.

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.

Steps:

• Whisk eggs until blended. Add milk, Splenda and vanilla Continue whisking until evenly blended.
• Pour 1 tablespoons maple syrup into the bottom of four custard cups. Gently pour mixture on top. Place cups in baking pan and pour boiling water to within 3/4 -inch of top of cups.
• Bake at 350F for 35-40 minutes or until knife edge inserted in center comes out clean. Cool on rack. Chill.
• At serving time, run a knife around edge of each cup and invert onto dessert plate.

Steps:

• Combine eggs, milk, maple syrup and vanilla. Whisk or beat until well blended.
• Pour into 3 glass custard cups.
• Sprinkle with nutmeg.
• Place the custard cups on a folded paper towel in a skillet with a tight fitting lid.
• Pour water into the pan, about 1" deep, and cover. Bring the water to a rolling boil.
• Remove pan from heat, and let sit for 15 minutes without lifting the lid.
• Serve warm or cold.

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.

Steps:

• In a blender, combine all ingredients. Cover and process until smooth. Pour into a greased 9-in. deep-dish pie plate. Bake at 350° for 50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack for 1 hour. Refrigerate until serving.

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.

Steps:

• In a bowl, combine eggs, sugar, spices and vanilla. Blend in milk. Pour into a 1-1/2-qt. baking dish. Place baking dish in a cake pan in oven; add 1 in. water to pan. , Bake at 325° for 1 hour or until a knife inserted near middle comes out clean.

Steps:

• In a bowl, combine all ingredients and mix well. Pour into 4 individual ramekins. Set ramekins in pan of hot water that comes halfway up sides of ramekins.
• Bake at 350 degrees about 40 minutes, or until knife inserted in center of custard comes out clean. Serve warm or chilled.

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.