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  Maple Egg Custard



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8 eggs
1 cup maple syrup, divided
4 cups milk

Lightly butter a large, flat casserole that will fit into a larger roasting pan.
Heat water that will be used to create a water bath for the custard.
Preheat oven to 350 degrees.
Whip eggs in blender or with a mixer until a good head of foam or froth is created.
Stir in 1/2 cup maple syrup and all the milk.
Strain to create a smooth mixture.
Pour mixture into buttered casserole.
Place casserole with roasting pan into preheated oven.
Add water to roasting pan to cover 1/2 the depth of the custard mixture.
Heat remaining maple syrup until reduced by half.
After about 30 minutes, when a crust is formed on top of the custard,
drizzle reduced syrup over the top of the custard.
Return to oven and bake an additional 20-30 minutes until a knife comes out clean.
Remove from oven and cool before serving.
Cover and refrigerate leftovers.

Copyright © 2016 Stefanie Samara Hamblen