INGREDIENTS

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 igor@digex.net on Jan 28, 1997.

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