Maple Custard Cups

Name: Maple Custard Cups
Ingredients: 2 whole large eggs; 2 large egg yolks; 1 1/2 cups whole milk; 1/2 cup heavy cream; 1/4 cup dark amber or Grade B maple syrup; 2 tablespoons granulated maple sugar (see cooks' note, below); 1/2 teaspoon vanilla; 1/4 teaspoon salt; a 13- by 9-inch baking pan; 6 (6-oz) custard cups or ramekins

9 ingredients

4 steps

Ingredients

2 whole large eggs
2 large egg yolks
1 1/2 cups whole milk
1/2 cup heavy cream
1/4 cup dark amber or Grade B maple syrup
2 tablespoons granulated maple sugar (see cooks' note, below)
1/2 teaspoon vanilla
1/4 teaspoon salt
a 13- by 9-inch baking pan; 6 (6-oz) custard cups or ramekins

Directions

1

Put oven rack in middle position and preheat oven to 350°F.
2

Whisk together all ingredients in a large bowl until sugar is dissolved, then pour through a fine-mesh sieve into a 1-quart glass measure. Divide custard evenly among cups, then transfer cups to baking pan. Bake in a
3

, pan covered loosely with foil, until custards are just set and a knife inserted in center of one comes out clean, 35 to 40 minutes.
4

Carefully transfer cups to a rack and cool to warm, about 30 minutes.