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Maple Caramel Custard |
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Serves: 6 Print this Recipe1 cup sugar 4 eggs large 1 3/4 cups milk 1/2 teaspoon vanilla extract 1/2 teaspoon maple extract Preheat oven to 350°. Place 1/2 cup of the sugar in a small, heavy saucepan. Stirring constantly over low heat, melt sugar until it turns into a golden brown syrup. Quickly pour evenly into bottoms of six 6-ounce custard cups; set aside. In a medium bowl, whisk eggs. Add skim milk, remaining sugar, vanilla and maple flavor and whisk until well blended. Pour about 1/2 cup of the mixture into each custard cup. Place cups in a 13 x 9 x 2-inch baking pan. Place in oven; fill pan with boiling water to a depth of 1 inch. Bake for 40 to 50 minutes or until a knife inserted near center of custards comes out clean. Remove cups from water bath. Cool custards on a wire rack for 15 minutes, then chill at least 2 hours. To serve, carefully run a small metal spatula or tip of a knife around edge of custards to release from cups. Unmold onto individual dessert plates. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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