Name: Maple Custard Cups
Cook time: 15 min
Total time: 1 1/2 hr
Yield: Makes 6 servings
Ingredients: 2 whole large eggs; 2 large egg yolks; 1 1/2 cups whole milk; 1/2 cup heavy cream; 1/4 cup dark amber or Grade B maple syrup; 2 tablespoons granulated maple sugar (see cooks' note, below); 1/2 teaspoon vanilla; 1/4 teaspoon salt; a 13- by 9-inch baking pan; 6 (6-oz) custard cups or ramekins

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Maple Custard CupsRomulo Yanes

Maple syrup and maple sugar infuse a simple vanilla custard with a rich caramelized flavor.

Cooks' notes:

·Custard is best when eaten immediately, but can be made 1 day ahead and chilled, covered. ·Maple sugar is usually sold granulated, but if you find a brand sold as very large granules, pulse the sugar in a blender until it becomes more finely granulated.

Recipe notes

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