Recipe Courtesy of Martha Stewart’s Dinner At Home
This creamy baked custard dessert is sweetened with one of Fall’s classic flavorings—maple syrup. The rich taste of sweet maple syrup is combined with egg yolks, vanilla extract, heavy cream and milk to make a rich and super satisfying end to any Fall menu.
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Maple Custards
Ingredients:
- Recipe from Martha Stewart’s cookbook entitled Martha Stewart’s Dinner at Home
- 1/4 cup plus 1 tablespoon pure maple syrup, plus more for serving (optional)
- 5 large egg yolks
- 1/2 teaspoon pure vanilla extract
- 1 cup heavy cream
- 1/2 cup whole milk
Directions:
- Preheat the oven to 350 degrees. Whisk together maple syrup, yolks, and vanilla in a heatproof bowl. Heat cream and milk in a small saucepan over medium heat until just beginning to bubble, about 3 minutes. Very slowly pour hot-cream mixture over maple-syrup mixture (to prevent curdling), stirring constantly with a wooden spoon, until combined.
- Divide evenly among four 6-8 oz. ramekins or custard cups; place in a baking dish. Fill dish with enough hot water to come three-quarters up sides of ramekins.
- Bake until custards are set in the center, 35-40 minutes. Use tongs to remove custards from hot water, then chill custards in fridge until ready to serve, at least 10 minutes or up to overnight, covered with plastic wrap. Serve cold.
- If desired, drizzle more syrup over custards before serving.
Tagged: baked custard, custard, custard dessert, dessert, Dinner at Home, eggs, heavy cream, maple syrup, Martha Stewart, whole milk
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