* Exported from MasterCook *
Maple Cup Custards
Recipe By :
Serving Size : 6 Preparation Time :0:15
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------
2 large eggs
2 large egg yolks
1 1/2 cups whole milk
1/2 cup heavy cream
1/4 cup Grade B maple syrup
2 tablespoons granulated maple sugar
1/2 teaspoon vanilla extract
1/4 teaspoon salt
Special Equipment: -- 6 (6-ounce) ramekins or custard cups
Put a rack in middle of oven and preheat oven to 325F.
Whisk together all ingredients in a large bowl until sugar is dissolved. Pour through a fine-mesh sieve into a 1-quart glass measure or a bowl with a pour spout. Skim off any foam with a spoon.
Divide custard evenly among cups. Arrange cups in a roasting pan, put pan in oven, and add enough boiling water to pan to reach halfway up sides of cups. Cover pan loosely with foil and bake until custards are just set around edges but still wobbly in center, about 1 hour. Transfer cups to a rack and cool to warm, about 30 minutes.
Maple sugar is usually sold granulated. If you get a brand with very large granules, pulse the sugar in a blender until it is more finely ground.
The custards are best when still warm, but they can be made up to 1 day ahead and refrigerated, covered.
Serves 6.
AuthorNote: Maple syrup and maple sugar infuse a simple vanilla custard. When cooking with maple syrup (or pouring it over a short stack), we prefer the robust flavor of Grade B to the light, smooth taste of Grade A. The lower grade is essential for imparting the deep sweetness of these custards (don't even think about using a commercial table syrup, most of which contain little or no maple syrup).
Source:
"Gourmet Today by Ruth Reichl, 2009."
S(Formatted by Chupa Babi):
"Feb 2010"
Start to Finish Time:
"1:30"
T(Chill Time):
"0:30"
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Per Serving (excluding unknown items): 196 Calories; 13g Fat (58.1% calories from fat); 5g Protein; 15g Carbohydrate; 0g Dietary Fiber; 177mg Cholesterol; 153mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Non-Fat Milk; 2 Fat; 1 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 866 0 0 0 0
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