| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | New England | 6 | Servings | |
INGREDIENTS
| 1 | c | Maple Sugar |
| 1 | tb | Unsalted Butter -Maple Sugar Custard— |
| 4 | Whole Eggs | |
| 2 | Egg Yolks | |
| 2 1/2 | c | Milk |
| 1 | c | Maple Sugar |
| Sweetened Whipped Cream; For Serving | ||
| Chocolate Shavings; Optional |
INSTRUCTIONS
MAPLE-SUGAR CARAMEL 1. Set out six 6-ounce custard cups or ramekins. Combine 1/2 cup water and 1 cup maple sugar in a small saucepan. Bring to a boil over medium heat. Reduce heat and simmer for 5 minutes or until the syrup looks dark and shiny and is thick enough to cover the spoon. Remove from the heat and whip in the butter. Spoon evenly into the bottom of each cup. Allow to cool; the syrup will thicken. 2. Preheat oven to 325. Fill a teakettle with about 1 qt water and bring to a boil for the bain-marie (water-bath). Combine the eggs, egg yolks, milk and maple sugar. Mix very well so that the sugar dissolves completely. 3. Spoon about 2/3 cup of the custard into each cup. Place to cups in a baking pan and and fill with enough water to come up about halfway on the cups. Cover loosely with aluminum foil and bake for about 35 minutes or until set. Check to see if the custard is done by inserting a toothpick into the center; it should come out clean. 4. Chill thoroughly. Loosen the custard with a knife and unmold onto a colorful plate. Be sure to serve all the sauce from the bottom of the cup. NOTES : Maple sugar (NOT SYRUP!!) is substituted for the sugar in both the caramel and the custard Maple sugar is a powder made from maple sap; it is more useful than syrup for most baking and cooking. It can be found at gourmet or health food stores Recipe by: Jasper White's Cooking From New England. p. 304 Posted to MC-Recipe Digest V1 #735 by Sue <suechef@sover.net> on Aug 10, 1997
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