Baked Maple Custard

Page 200

Cuisine: North American | Course Type: Desserts

(1 review)

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This was a nice and eggy plain custard. The recipe did not specify the temperature of the water to add to the baking pan and I used room temperature water. I think if I had used hot water, they may not have taken an extra half an hour to cook until they were set. The tops were pretty with the bits of grated nutmeg and ground cinnamon rising to the top. The maple flavor of the custard was not pronounced. I suggest just a little drizzle of maple syrup on top to really make this special.

(edited 4th March 2011) (0) comment (2) useful  

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