Maple Custard

Maple Custard, from Frugal Gourmet Cooks American

This recipe was amazing, especially since it first seemed it hadn’t turned out (it didn’t set quite as firm as I expected). It’s so easy, too!

Combine two cups of milk, 3 eggs, and 1/2 cup of real maple syrup (I used grade B), along with a pinch of salt. Mix well.

Pour this mixture into small ramekins. Put these in a large baking dish (9 X 13), and add hot water to the baking dish.

Bake at 350 for 40 minutes. You can eat it while it’s still warm. No, you really do not need to oil the ramekins.

It makes 5 or 6 ramekins, depending on size. It’s not as firm as pudding, and it’s incredibly sweet and rich.

Next time I make it I think I will add an extra egg and see how that sets up.

LInked at Show Off Your Stuff

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