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Baked Maple Custard

This baked maple custard is pure comfort in a small dish, transforming simple pantry staples into a warm and delightful dessert. Perfect for chilly nights or holiday meals, it's easy to prepare and can be served warm or chilled.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American, Classic
Calories: 225
Ingredients Method Notes

Ingredients
  

Custard Base
  • 4 cups water, brought to a boil and kept hot for the water bath For the water bath
  • 4 pieces eggs, lightly beaten Use fresh eggs for the best texture
  • 1/2 cup maple syrup, plus extra for serving For the custard and garnish
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 1/4 cup sugar, plus a spoonful per custard for the topping For a light crust on top
  • 3 cups milk, heated until just barely to the boiling point Important for the custard texture

Method
 

Preparation
  1. Preheat the oven to 350°F. Boil 4 cups of water and keep it hot for the water bath. Lightly grease 6 custard cups.
Mix Custard Base
  1. In a mixing bowl, gently whisk the eggs, maple syrup, vanilla, and salt together. Slowly stir in the hot milk.
Set Up Water Bath
  1. Place the filled cups in a large, shallow baking dish. Carefully pour the hot water around the cups until it reaches about halfway up the sides.
Add Sugar Topping
  1. Sprinkle a spoonful of sugar evenly over each custard.
Bake
  1. Bake for about 50 minutes until the edges look set but the centers still wobble slightly.
Cool and Serve
  1. Let the custards cool to room temperature. Chill if desired, or serve warm with a drizzle of extra maple syrup on top.

Notes

For best results, use room-temperature eggs and pour in the hot milk slowly to prevent scrambling. Store leftovers in the refrigerator for up to 3 days, and freeze for up to 1 month.