Very light with a satiny texture and gentle maple flavor. These custard cups are the perfect ending to traditional 'New England'-styled holiday meals.

Linda

Recipe Summary

prep:
10 mins
cook:
35 mins
additional:
1 hr
total:
1 hr 45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Whisk eggs in a bowl until lightly beaten. Add milk, maple syrup, and vanilla extract; gently beat until incorporated. Pour mixture into six 1/4-cup ramekins. Arrange ramekins in a baking dish. Pour enough water into baking dish to cover ramekins halfway up the sides.

  • Bake in the preheated oven until a knife inserted in the center of a custard comes out clean, 35 to 45 minutes. Remove ramekins from baking dish and refrigerate until completely chilled, at least 1 hour.

Cook's Notes:

Recipe makes six 1-cup servings or 12 half cup servings, depending on the size of the ramekin.

Nutrition Facts

213 calories; protein 8.2g 16% DV; carbohydrates 32.4g 11% DV; fat 5.8g 9% DV; cholesterol 133.8mg 45% DV; sodium 100.3mg 4% DV. Full Nutrition

Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/20/2013
SERVING SIZE NOTED IS INCORRECT. This recipe makes 12 - 1/2 cup ramekin servings. I will again see if I can get A.R. to change. My apology. Read More
(14)

Most helpful critical review

Rating: 1 stars
08/25/2014
It was a still a liquid after 45 minutes at 350 degrees. Read More
(1)
23 Ratings
  • 5 star values: 19
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
04/20/2013
SERVING SIZE NOTED IS INCORRECT. This recipe makes 12 - 1/2 cup ramekin servings. I will again see if I can get A.R. to change. My apology. Read More
(14)
Rating: 5 stars
03/25/2013
This is a delicious dessert! Such a nice subtle maple flavor - not too sweet. I did add one step to it though. After it had chilled and just before serving I sprinkled turbinado sugar on top of each custard and used my kitchen torch to melt and brown for a crispy sweet topping. Perfection! Read More
(11)
Rating: 5 stars
04/20/2013
I changed the serving size to 4 servings but used three eggs versus 2 3/4 no further changes were made in the ingredients. However I baked in Pyrex custard cups versus ramekins for 55 minutes. For decorative purposes only I melted about 1/4 cup of chocolate morsels and made little heart designs on parchment paper allowed them to harden and then lifted off and placed on top of the cool custard. This is a really simple and easy custard - not too sweet but with the subtle taste of maple syrup. Definitely a keeper! Thanks for sharing Linda (LMT)! By the way this was the Buzz AR Recipe Group selection for week of April 20 2013. Read More
(8)
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Rating: 5 stars
06/28/2013
Wonderful and soooo easy. Just be sure and bake in shallow dishes, otherwise it does not set. Read More
(5)
Rating: 5 stars
05/06/2013
Made one change used lactose free milk. Very easy and oh sooo good. This is a must try. Thanks Linda(LMT) Read More
(4)
Rating: 4 stars
05/12/2013
This is a very nice simple recipe. I am trying to watch my diet but I still like treats sometimes so I changed this by using a good quality sugar free syrup and skim milk. Those changes gave a nice product with half the calories of the original version per serving (about 105 calories / 1/6 of the recipe). Thanks for this easy recipe! Read More
(4)
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Rating: 5 stars
04/20/2013
Recipe Group selection 4/20/13. Super easy to make and very satisfying. I do suggest using real maple syrup to get the best result. I got four 3/4 cup servings from half a recipe. Thanks for sharing Linda. Read More
(3)
Rating: 5 stars
07/16/2013
I love how this recipe uses the simplest of ingredients is extremely simple to whip up and is SO awesomely mouth-wateringly delicious! Loved by the family and everyone I've served this to. Thank you ever so much for sharing this recipe Linda(LMT) undoubtedly a keeper! Read More
(2)
Rating: 5 stars
05/22/2014
I thought it was a 4-star recipe but my wife declared it awesome so I'm awarding five stars. I halved the recipe and as others have reported this yielded four 3/4 cup servings. I had to leave the custard in the oven for about 60 minutes before it had set up sufficiently. For my tastes the recipe would benefit from a higher percentage of maple syrup but my opinion seems to be in the minority in this regard. Many thanks to Linda/LMT for posting this recipe! Read More
(1)
Rating: 1 stars
08/25/2014
It was a still a liquid after 45 minutes at 350 degrees. Read More
(1)