Traditional custard recipes use eggs to achieve both thickness and a richness of flavour. This rich maple custard dessert recipe is sweetened entirely with maple syrup!
Some people scream for ice cream, but I swoon for custards. Rich, creamy, elegant–how could you go wrong with adjectives like that? And they all belong to my most favorite of desserts, the custard. Whether it’s an exquisite crème brûlée, a silky flan, or a dense chocolate custard, I’m in heaven with every bite that slides off the spoon.
What makes a custard a custard? There’s some room for interpretation, but it usually boils down to the eggs. Pudding is thickened with flour or cornstarch and may or may not contain eggs, while panna cotta is completely egg-free and must be set with gelatin. Custards, on the other hand, utilize eggs to achieve both thickness and a richness of flavour.
The following custard recipe is sweetened entirely with maple syrup. I prefer to use Grade B maple syrup for its deeper, richer flavour, but if you want to lighten up on the maple taste then go with Grade A. Please don’t skimp on the milk or cream and try to get away with using 2%. You’re making a custard here, and you need to respect that. It’s supposed to be rich. If you have access to fresh, raw milk then by all means use that–you’ll be in for a truly superlative experience.
On to the dessert…
Maple Custard Cups
Traditional custard recipes use eggs to achieve both thickness and a richness of flavour. This rich maple custard dessert is sweetened entirely with maple syrup!
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 1/4 tsp salt
- 5 egg yolks
- 1/2 cup maple syrup
- 3/4 cup additional cream
- additional maple syrup for topping
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.
Bake custards for 45 minutes.
Remove ramekins from baking dish and chill thoroughly in the refrigerator. Before serving, beat additional cream until soft peaks form. Top each custard with a dollop of cream and a drizzle of maple syrup.
We like to use dark maple syrup for its rich flavour!
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