Maple syrup and maple sugar infuse a simple vanilla custard with a rich caramelized flavor.
·Custard is best when eaten immediately, but can be made 1 day ahead and chilled, covered. ·Maple sugar is usually sold granulated, but if you find a brand sold as very large granules, pulse the sugar in a blender until it becomes more finely granulated.
Recipe information
Total Time
1 1/2 hr
Yield
Makes 6 servings
Ingredients
Special Equipment
Preparation
Step 1
Put oven rack in middle position and preheat oven to 350°F.
Step 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 hot water bath , 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.
Step 3
Carefully transfer cups to a rack and cool to warm, about 30 minutes.
