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Yields:
8
Prep Time:
30 mins
Total Time:
1 hr 45 mins
Grade B maple syrup, which is darker and has a more intense flavor than grade A, is preferable for baking.
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Ingredients
- 1 1/2 cups pure maple syrup
- 2 cups heavy cream
- 1 cup whole milk
- 4 eggs
- 1 egg yolk
- 1/4 tsp. kosher salt
- 1/4 tsp. vanilla extract
Directions
- Step 1Preheat oven to 350 degrees F. Arrange eight (5- to 6-ounce) ramekins or ovenproof bowls in a large roasting pan.
- Step 2In a medium pot, bring 1 cup syrup to a boil. Reduce heat to low and simmer until reduced by half, about 30 minutes. (Keep a close eye on the syrup to ensure it doesn’t boil over or burn.) Immediately divide syrup reduction among ramekins, swirling each to coat the bottom.
- Step 3Bring a medium pot of water just to a boil. Meanwhile, in a large bowl, whisk together cream, milk, eggs and yolk, salt, vanilla, and remaining 1/2 cup syrup until well combined, then pour evenly into ramekins.
- Step 4Working near the oven (so that you won’t have to walk far with the roasting pan), carefully ladle hot water into the pan to reach around 3/4 of the way up the side of each ramekin. Gently place roasting pan in oven and bake until custards are just slightly jiggly in the center, about 40 minutes.
- Step 5Set roasting pan aside until ramekins are cool enough to move, then remove and set aside until completely cool. Cover and chill overnight, or up to 4 days.
- Step 6To serve, run a small paring knife around the inside edge of each ramekin and invert onto a serving plate.
Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.
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