Maple vanilla custard


Well, since my introduction and first post was all about how much I love dairy and how to make wise dairy choices, I just had to put together a custard recipe for ya’ll. Custard is one of my favorite things to make – baked or frozen. For today’s recipe, you’re getting the baked kind with my absolute favorite sweetener – maple syrup. YUM!

Now, I’ve heard from friends and family that they believe custard is difficult to make with the right texture. What it really comes down to is tempering the eggs and using a water bath. Tempering is the process of bringing the eggs up to the same temperature as the heated cream slowly so that you do not curdle them. A water bath is when you put your ramekins in a pan surrounded by water so that all your dishes cook evenly and slowly. Water is an awesome conductor for heat. I highly recommend getting Chicago Metallic’s Creme Brulee ramekin set. It makes water baths and getting the ramekins in and out of the oven so easy. All you have to do is put the ramekins in their holders than fill up the pan around them. DONE!

Well enough technique chatting from me. Let’s get to the deliciousness, right?

Maple Vanilla Custard


  • 1 1/3 cup heavy cream
  • 1/4 cup maple syrup (I recommend Grade B or local.)
  • 2 tsps vanilla extract
  • 4 large egg yolks (already at room temperature if you can remember!)


  1. Preheat your oven to 325 degrees.
  2. Heat up heavy cream gently in saucepan until steaming. Be sure to stir so that it doesn't get a film on top.
  3. While the cream is heating up, get your yolks ready. Whisk yolks with maple syrup & vanilla. Be sure to not leave maple syrup sitting in yolks unmixed. It'll actually "cook" the yolks. Ew! I usually wait to whisk this all together until the cream is almost ready.
  4. Now it's tempering time. Take the hot cream off the burner. Now, a 1/4 cup at a time, whisk it into the egg mixture. Be sure to be whisking while pouring. Keep going until it's all mixed together. The mixture should be a pretty yellow color now with no solid bits. If this is true, then you have successfully tempered. WAY TO GO!
  5. Pour into four small ramekins, distributing evenly. Place ramekins into water bath and put heavy pan in the oven. I fill my water bath just up to the middle holder or the trim of the ramekins.
  6. Now, a side note, if you'd rather have a smoother top texture, be sure to skim away any bubbles that formed from whisking. Personally, I love that texture on top. It's my favorite part!
  7. Bake for 45-65 minutes. You can tell when the custards are done by gently jiggling the pan. If the custards jiggle just a tiny bit in the middle, then they're done! Chill or eat warm. They will thicken as they cool.


Leave a Reply

Your email address will not be published. Required fields are marked *