Maple Syrup Custard Cups Recipe - Allrecipes.com
Maple Syrup Custard Cups Recipe
  • READY IN hrs

Maple Syrup Custard Cups

Recipe by  

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

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Original recipe makes 6 servings Change Servings
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  • PREP

    10 mins
  • COOK

    35 mins
  • READY IN

    1 hr 45 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
Kitchen-Friendly View

Footnotes

  • Cook's Notes:
  • Recipe makes six 1-cup servings or 12 half cup servings, depending on the size of the ramekin.
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Reviews More Reviews

Most Helpful Positive Review
Apr 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.

 
Most Helpful Critical Review
Aug 25, 2014

It was a still a liquid after 45 minutes at 350 degrees.

 

16 Ratings

Apr 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.

 
Mar 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!

 
May 11, 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!

 
May 06, 2013

Made one change, used lactose free milk. Very easy and oh sooo good. This is a must try. Thanks Linda(LMT)

 
Apr 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.

 
Jul 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!

 

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Nutrition

  • Calories
  • 212 kcal
  • 11%
  • Carbohydrates
  • 32.4 g
  • 10%
  • Cholesterol
  • 151 mg
  • 50%
  • Fat
  • 5.8 g
  • 9%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 8.2 g
  • 16%
  • Sodium
  • 100 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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