search saves

Maple Custard

Maple Custard created by debbieowl

This is very rich!

Ready In:
42mins
Serves:
Units:

ingredients

directions

  • 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.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@BeckyF
Contributor
@BeckyF
Contributor
"This is very rich!"
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. pattybutts
    To get the result you were seeking I would suggest baking the custard in a water bath. Fill container up to just about the level of the filling with hot water. This helps keep the cooking even all the way through. Mine turned out perfectly. Thanks for sharing.
    Reply
  2. bluedawn620
    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.
    Reply
  3. debbieowl
    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.
    Reply
  4. debbieowl
    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.
    Reply
  5. debbieowl
    Maple Custard Created by debbieowl
    Reply
see 3 more icons / navigate / navigate-down
Advertisement