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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
These custards have a lovely, delicate maple flavour that I really enjoyed. The custards did take about 10 minutes longer to bake than the recipe specified. They are also a little bit watery, so I will use homogenized milk (rather than the 1% that I typically buy), or maybe even 10% cream, next time I make them. This recipe was very easy and quick to prepare and would be very suitable to put together for a workday dessert. Thanks for the recipe, Becky!