Maple Custard
Custard is known for its creamy dense texture. This custard is light and creamy as the recipe calls for whipped egg whites. It is different from your typical custard. Adding your choice of chopped nuts adds a delightful crunch.
CandiAnne's Note: We were stationed at Fort Drum, NY for 4 1/2 years and maple weekend is a huge thing there. You can visit numerous producers, taste their wares, and grab some syrup or other goodies on your way out. In 2007 while visiting the various producers I picked up a bunch of recipe pages on all sorts of categories that were put out by Eat Smart New York which is part of the Cornell Cooperative Extension. These pages were funded by them and the USDA Food Stamp Program.
CandiAnne's Note: We were stationed at Fort Drum, NY for 4 1/2 years and maple weekend is a huge thing there. You can visit numerous producers, taste their wares, and grab some syrup or other goodies on your way out. In 2007 while visiting the various producers I picked up a bunch of recipe pages on all sorts of categories that were put out by Eat Smart New York which is part of the Cornell Cooperative Extension. These pages were funded by them and the USDA Food Stamp Program.
Servings:
6
yield(s)
Prep Time:
20
mins
Cook Time:
60
mins
Total Time:
80
mins
Ingredients
- 4 large eggs separated
- 3/4 cup maple syrup (Must use 100% real maple syrup)
- 4 cup milk
- 3/4 cup chopped nuts (You may use any type or mixed chopped nuts)
- 1/8 tsp salt
Instructions
- In a large bowl, beat egg yolks and syrup together. Add in milk and chopped nuts and set aside.
- In a large bowl or stand mixing bowl, whip egg whites and salt until whites reach stiff consistency.
- Gradually, fold the custard into the egg whites.
- Fill custard cups or ramekins 3/4 full and place in a large baking dish filled half full with hot water.
- Loosely cover with foil and bake at 325 degrees until custard is firm.
- May be served warm or chilled.