I have many, many half-finished posts yet to be turned into semi-cohesive thoughts. Most of them are in the academic, philosophic realm. This one, however, has had a number of test runs and yet there is still no photo. Be sure to use B grade syrup for a deeper flavor. You can add a little more sugar if you want an extra sweet custard.
Although available year-round, maple syrup does have a season, and we’re in it. Next year, maybe I’ll give tree tapping a try.
Baked Maple Custards
2 c milk
2 egg yolks
5 T maple syrup, plus about 3 T syrup for your custard cups
Optional: 1/4 t vanilla or 1/4 t cinnamon
Preheat oven to 325 F. Warm the milk, on the stove or in the microwave, and cool enough so you won’t cook the eggs. Beat the egg yolks, eggs, and 5 T maple syrup until very well mixed. Stir the egg mixture into the milk. Use the 3 T syrup to coat your custard cups (I really like the 4-6 oz size, but the 1 cup size works too). Pour custard into cups. Place cups in a lasagna pan. Fill pan with 1″ warm water. Bake for 25 (small)- 45 (large) minutes. Serve warm, not hot, or cool.