MAPLE EGG CUSTARD
6 custard cups or 1 (6 c.) glass or ceramic baking pan 4 eggs Dash of cinnamon Dash of nutmeg 1/3 c. real maple syrup 1/2 tsp. salt 1 tsp. vanilla 2 1/2 c. milk 1 1/2 c. fresh peach slices (opt.) Beat eggs slowly adding other ingredients (except peaches). You can use either a wire whisk, an electric mixer, or a blender. Pour into oven proof custard cups. Place the cups in a deep baking pan. Fill the pan with hot water, almost to the level of the custard. Bake at 350 degrees for 40 to 50 minutes. (Add peach slices after 20 minutes.) When you remove the pan from the oven, remove the cups from the pan, otherwise, the custard will continue to cook. Cool to room temperature, then chill thoroughly. For glazed custard: Cook 1/2 cup honey in saucepan until it turns dark. Ladle a little hot honey into each cup so that it coats the bottom. Pour in custard and bake as directed. Before serving, loosen edges with a knife and turn custard out, upside down. Enjoy. Marilyn. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
