Maple Syrup Custard Cups

Maple Syrup Custard Cups

Made  times
Linda (LMT) 99

"Very light with a satiny texture and gentle maple flavor. These custard cups are the perfect ending to traditional 'New England'-styled holiday meals."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 45 m servings 212 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 212 kcal
  • 11%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 32.4g
  • 10%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 134 mg
  • 45%
  • Sodium:
  • 100 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.


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


  1. 18 Ratings

Most helpful positive review

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

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

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.

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 t...

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....

Wonderful and soooo easy. Just be sure and bake in shallow dishes, otherwise it does not set.

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...

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

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. T...

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...

Easy dessert to make and tasty. Not overpowering sweet.

From around the web