| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Desserts | 6 | Servings | |
INGREDIENTS
| 1 1/2 | c | Maple syrup, divided |
| Vegetable cooking spray | ||
| 2 | ts | All-purpose flour |
| 2 | c | 2% low-fat milk |
| 1 | ts | Vanilla extract |
| 3 | Eggs | |
| 1 | inch. |
INSTRUCTIONS
Cook 1/2 cup maple syrup in a heavy saucepan over medium-high heat until syrup reaches hard ball stage (260 degrees). Pour immediately into 6 (6-ounce) custard cups coated with cooking spray; tip quickly to coat bottom of cups. Set aside. Place flour in a medium bowl; gradually add remaining 1 cup maple syrup, stirring with a wire whisk until blended. Add milk, vanilla, and eggs; beat at low speed of a mixer until well-blended. Pour evenly into prepared cups; place cups in a 13 x 9-inch baking pan. Add hot water to pan to a depth of Bake at 375 degrees for 1 hour and 10 minutes or until a knife inserted in center comes out clean. Remove cups from water; let cool completely on a wire rack. Cover and chill 2 hours. Yield: 6 servings. Per serving: 282 Calories; 4g Fat (12% calories from fat); 5g Protein; 58g Carbohydrate; 96mg Cholesterol; 74mg Sodium NOTES : To serve, loosen edges of custard with a knife or rubber spatula. Place a dessert plate, upside down, on top of each cup; invert custard cups onto plates. Drizzle any remaining syrup over custard. Recipe by: Cooking Light, March 1995, page 93 Posted to MC-Recipe Digest V1 #427 by [email protected] on Jan 28, 1997.
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