Maple cream custards are light and cool, with a sweet maple flavor, silky-smooth consistency and crunchy pecan topping, and they require little active time during the busy holidays.
Maple cream custards are light and cool, with a sweet maple flavor, silky-smooth consistency and crunchy pecan topping, and they require little active time during the busy holidays.
Want to serve traditional holiday tastes in an untraditional way? Instead of pies, consider serving these maple cream custards. Light and cool, with a sweet maple flavor, silky-smooth consistency and crunchy pecan topping, theyāre a fine way to end a heavy meal. They demand little active time, dirty very few bowls and utensils and can be made up to a day before serving ā just what weāre looking for during the busy holiday season.
A few things guarantee their success: Use pure maple syrup, preferably graded dark or extra dark (Whole Foods carries it, as do a number of online sites). These have a stronger, more full-bodied taste. Bake in a water bath, so the custard doesnāt overcook and dry out, and for the ethereal texture, remove the custards when theyāre set but still slightly soft in the center.
Maple cream custards
Makes five servings; active time: 30 minutes, total time: 5 hours
Make in five 6-ounce ramekins
Ā¼ cup plus 1 tablespoon pure maple syrup, preferably dark or extra dark
5 large egg yolks
Generous Ā½ teaspoon vanilla extract
1 cup heavy whipping cream
Ā½ cup whole milk
For the topping, optional
Ā½ cup heavy whipping cream, cold
2 teaspoons confectionersā sugar
Ā½ teaspoon vanilla
2-3 tablespoons pure maple syrup, preferably dark or extra dark
Ā¼ cup pecans, toasted and chopped
Preparation: Preheat the oven to 350 degrees with a rack in the lower third of the oven. Start heating a kettle of water to boiling to use as a water bath. Locate a baking pan that will hold the five ramekins with at least a half inch of space on all sides (this will allow the hot water to circulate around them), place the ramekins in it, and set it aside.
Make the custard: In a 4-cup measuring cup or a mixing bowl with a spout, whisk the maple syrup, egg yolks and vanilla until blended. Combine the cream and milk in a small saucepan and heat until almost boiling. While stirring with a silicone spatula or wooden spoon (you donāt want to create air bubbles so donāt whisk), add the hot cream/milk to the maple syrup mixture, about a tablespoon at a time. Go slowly so you donāt cook the egg yolks and stir until thoroughly combined. If the mixture has any lumps, no matter how small, strain it to remove them.
Bake the custard: Pour it into the ramekins, dividing it evenly. Add boiling water to the baking pan until it rises three-quarters of the way up the sides of the ramekins. (To prevent splashing hot water on the custards when pouring it into the pan, remove one of the ramekins, pour the water into the vacated space, and then replace the ramekin once the pan is filled). Bake until the custards are set but still jiggle slightly in the center when moved. This usually takes from 30 to 45 minutes, but the time can vary because of the water temperature, so check often.
Cool and chill the custard: Remove the ramekins from the water with tongs, cool them at room temperature for about 30 minutes, then refrigerate them. Theyāre ready to serve after chilling for three hours. Cover loosely if storing for more than three hours and up to overnight.
Add the topping: Whip the cream with the sugar and vanilla until soft peaks form (doing this with chilled beaters in a chilled bowl speed up the process). Dollop or pipe some on each custard, drizzle maple syrup over it, sprinkle with chopped nuts and serve.
Vera Dawson is a high-elevation baking instructor and author of three high-altitude cookbooks (available at Garcia Street Books in Santa Fe). Contact her at veradawson1@gmail.com.
