Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup Pure Vermont Maple Syrup
- 3 large egg yolks
- 1 large egg
- 1-1/2 cups whipping cream
- 1/2 cup whole milk
- Granulated Pure Vermont Maple Sugar
Directions
Preheat oven to 325 degrees. Whisk maple syrup, yolks and egg in medium bowl to blend. Combine cream and milk in a heavy medium saucepan and bring to a boil. Gradually whisk hot cream mixture into yolk mixture. Divide custard among prepared dishes. Set dishes into roasting pan. Add enough hot water to pan to come halfway up sides of dishes. Cover pan with foil. Bake custards until set in center, about 55 minutes. Chill custard uncovered until cold, at least 5 hours. (Can be made a day ahead. Cover; keep refrigerated.) Before serving, top with maple sugar and burnish carefully with a blow torch, or put under the broiler 2 minutes until sugar is melted.
Category:New England Recipes
Category:New England Desserts