Maple Pecan Custard
- Ready In:
- 1hr 15mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 1 cup pecans, broken up
- 1⁄2 cup golden raisin
- 6 eggs (you can use egg beaters for up to half - 3/4c)
- 2 cups skim milk
- 1 cup heavy cream
- 2⁄3 cup maple syrup
- 1⁄4 cup packed brown sugar
- 1 tablespoon vanilla
- 1 pinch salt
directions
- Preheat oven to 325°F.
- Break up pecans & scatter on the bottom of an 8x8 or 9x9 baking dish.
- Sprinkle raisins on top.
- Combine remaining ingredients very well with a whisk & pour slowly over pecans & raisins.
- Bake 1 hour - 1 hour 15 minutes until just set. Cool & refrigerate.
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Reviews
-
Classic egg custard made by my grandma was a childhood comfort food, so this was a lovely find among the RSC recipes. This grown-up version is a winner in my book - ingredient-friendly, well-balanced flavor, perfect texture & surprisingly company-worthy for a traditional comfort food. I made a full recipe as written, but did use reg raisins as golden raisins are not available here. I do agree w/another reviewer that it makes 6 servings vs 4, which will greatly improve the nutritional data. Thx for contributing this great recipe to the contest. We loved it! :-)
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Nice flavor from the raisins and pecans. The pecans became nice and toasty as they floated to the top and the raisins got nice and plump. It really makes more than 4 servings, so the calorie count would go lower. I also thought about using a water bath, but followed the directions exactly. Great job on your recipe and Good luck in RSC!
RECIPE SUBMITTED BY
Elmotoo
Geneva, New York