Maple Syrup Custard Cups

Maple Syrup Custard Cups

Made  times
Linda (LMT) 104

"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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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

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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.

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  • 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.

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

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...

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...

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...

Easy dessert to make and tasty. Not overpowering sweet.

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