Maple Custard

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Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 cups milk
  • 3 eggs
  • ½ teaspoon salt
  • 1 cup maple syrup


  1. Preheat oven to moderate (350°F.).

  2. Place the milk in a saucepan and bring just to a boil.

  3. Place the eggs, salt and syrup in a mixing bowl and beat thoroughly to combine. Gradually pour the milk over the egg mixture, stirring.

  4. Rinse four custard cups in cold water. Pour the custard into the cups and set them in a pan. Pour boiling water to the depth of one inch around them. Bake for about one hour, until firm. Serve with sweetened whipped cream.

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