Prep 2 mins
Cook 40 mins
This is very rich!
- Mix all ingredients.
- Pour into small custard dishes or individual souffle cups.
- Set molds in a pan of hot water and bake, uncovered at 350F for 40 minutes or until the blade of a kitchen knife in center comes out clean.
- Serve warm or cold.
Very tasty, but took extra 15 minutes for the knife to come out clean and the custard was very wet, with a chewy texture on top. I actually enjoyed the chewy layer on the top, but could see some people not liking that, especially people with texture issues.
Delicious, so easy, a great go-to dish to please the youngest and eldest at the table. I substituted a few ingredients to what I had on hand and it still came out great. <br/>I subbed half the maple syrup for honey, 1 cup 1 percent milk 1 cup and half and half as had no whole milk. Added nutmeg (see photo) sprinkled on just before baking and in the custard. Yumm Thanks for posting Becky F I will make this again and again.
This was by far the best maple custard I have eaten. so easy to make and they come out perfect everytime. Thank you for sharing the recipe. Jackie D