Maple Syrup Custard

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READY IN: 1hr 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Position the oven rack in the middle position; preheat oven to 325°; butter or spray six 4-ounce ramekins.
  • In a medium saucepan over med-low heat, warm the half-and-half and ½ cup of maple syrup just until steam begins to rise.
  • In a bowl, whisk the eggs until slightly thickened; add in the salt and rum.
  • Slowly pour the hot syrup mixture into the eggs, whisking constantly.
  • Set the ramekins in a large baking pan lined with a dish towel.
  • Set the pan on the oven rack and ladle the maple custard mixture into the ramekins.
  • Carefully add enough hot water to come halfway up the sides of the ramekins.
  • Bake 25-30 minutes, until barely set.
  • Carefully remove the pan from the oven and remove the ramekins from the water bath with a dish towel.
  • Refrigerate immediately, covering the ramekins with plastic wrap after slightly, at least 2 hours or even overnight.
  • Just before serving, garnish each custard with a dollop of whipped cream and walnut halves and drizzle with a teaspoon of the remaining maple syrup.
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