Maple Custard Recipe
- Prep Time: 10 mins
- Cook Time: 45 mins
- Total Time: 55 mins
- Yield: 5 servings 1x
- Category: Dessert
- 3 whole duck eggs or 4 whole chicken eggs
- 1/3 cup* real maple syrup
- 1/4 teaspoon fine sea salt (I use this one)
- 1 teaspoon vanilla extract
- 2 cups whole milk
- Ground nutmeg
- Hot water
- *As written, these custards are delicately sweet. If you prefer a sweeter dessert, add 2-3 tablespoons of additional maple syrup.
- Preheat your oven to 325 degrees.
- Fill a teapot with water, and heat it just to boiling. Set aside.
- Add the milk to a small saucepan, and scald it (heat it until it’s just about ready to boil, but don’t let it boil all the way).
- In a separate bowl, beat together the eggs, maple syrup, salt, and vanilla.
- Slowly whisk the egg mixture into the scalded milk. Strain the custard through a fine mesh strainer (to remove lumps), then pour custard cups or oven-safe ramekins half-full with the mixture. Sprinkle ground nutmeg on the top of each cup.
- Place the ramekins in a oven safe pan (like a large baking dish), and fill the dish with the hot water to create a water bath for your custard cups. The water should go halfway up the sides of the cups. (This ensures they cook gently and evenly).
- Bake for 35-55 minutes, or until the custards are set but still “loose”. (I check by touching the top lightly with my finger, if it is still liquid, keep cooking until they are set. A little jiggle is OK, though.)
- Remove from the oven and serve immediately if you like warm custard (I don’t). Otherwise, refrigerate for up to 24 hours before serving for a silky smooth, chilled treat.