Baked Maple Custards
  • 4 cups water
  • 4 eggs, lightly beaten
  • ½ cup maple syrup plus more for serving
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon salt
  • ¼ cup sugar
  • 3 cups milk, heated just barely to the boiling point
  1. Preheat the oven to 350 degrees. Bring 4 cups of water to a boil and reserve. Lightly grease 6 custard cups and set aside.
  2. With a whisk, gently blend eggs, the ½ cup of syrup, vanilla and salt. Slowly stir in the hot milk. Ladle in the custard cups, filling each to within ¼ inch of the rim. Place the cups in a large, shallow baking dish and carefully pour the hot water in the pan until it comes about halfway up the cups. Sprinkle a spoon of sugar evenly over the top of each custard. Bake for 50 minutes or until the edges seem set but the middle is a bit wiggly (they will finish cooking as they cool). Cool to room temperature, chill or serve slightly warm. Drizzle with extra maple syrup when serving.
Recipe by The Tennessee Magazine at