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Maple Custard

Serves 4


1/2 cup heavy cream

1 3/4 cups maple syrup

7 Tablespoons unsalted butter

3 egg

1 Tablespoon all-purpose flour

extra maple and Maldon salt for garnishing

Preheat the oven to 350º

Place 4 small (6 ounce) ramekins in a half baking sheet tray.

In a medium sauce pan heat the heavy cream, maple syrup and butter over medium heat until the butter melts. Remove from heat. Let the mixture cool for 5 minutes. Using (preferably) a stick blender or a whisk add the eggs and blend until the eggs are completely incorporated. Add the flour and blend again. Divide the mixture between the 4 ramekins.

Bake until filling is set— about 45 minutes.

The custard is done when the edges have cracked a little and the center set but still jiggly.

Let the custards cool for about 15 minutes. Pour extra maple on top and sprinkle with Maldon.


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