Mary Anne's Baked Custard With a Hint of Maple - - Tulsa, Oklahoma - News, Weather & Sports

Mary Anne's Baked Custard With a Hint of Maple

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Oh, the weather outside is frightful,” and so, with dreadful weather comes those awful winter colds. Need some comforting? Then, make this classic comfort food that will comfort your soul while adding some important healing nutrients to your body. Plus, this recipe is so easy; a child with adult supervision could successfully make it.

3 eggs, slightly beaten

1/3 cup sugar

Dash of salt

1 teaspoon maple syrup or maple extract, plus more for garnishing

2 ½ cups milk

Freshly grated nutmeg

Maple Flavored Whipped cream, for garnishing, optional

Heat oven to 350 degrees F. Place 6 six-ounce custard cups on baking sheet or a 9x13-inch baking dish. Spray custard cups with non-vegetable spray. Note: I use butter flavored Pam.

In a small saucepan, scald milk and remove from heat. Set aside briefly. In a small bowl, mix eggs, sugar, salt and maple syrup or extract. Pour egg mixture slowly into scalded milk and mix well with a whisk. Pour into prepared custard cups. Sprinkle with nutmeg. Place on oven rack. Pour very hot water into pan to within ½ inch of tops of cups.

Bake for approximately 45 minutes, or until a knife inserted into custard comes out clean. Remove from oven and water. Brush a little maple syrup on top of each custard. Serve warm, at room temperature, or chilled. To serve as dessert, let custards cool and garnish with a dollop of maple flavored whipped cream and a sprinkle of nutmeg on top. Makes approximately 6 custards.

Mary Anne’s Maple-Flavored Whipped Cream

1 cup heavy whipping cream

2 Tablespoons granulated or powdered sugar

½ teaspoon maple syrup or maple extract

Chill the clean bowl of a stand mixer and the whisk attachment in the freezer for 10 minutes. Add all of the ingredients to the bowl and whisk on high speed until medium peaks form, about 3-5 minutes. Serve immediately.

Note: This recipe can easily be made into one 9-inch custard pie. Increase the sugar to ¾ cup of sugar and use one deep-dish unbaked pie crust. (I like to use a frozen pie crust; it’s so much easier). Brush the pie crust with one beaten egg white (to keep it from becoming soggy) and add the yolk to the custard mixture. Make the pie using the recipe above with these changes.

However, do NOT put the pie into a water bath. Bake at 350 degrees F. for approximately 45 minutes, or until a knife or toothpick inserted into the custard pie comes out clean. Cool and serve. Plus, you can easily turn this terrific recipe into one for Coconut Custard Pie with the addition of 1 cup of shredded coconut just before pouring into the pie shell.

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