Cozy Evening Maple Dream (Print Version)

A warm gluten-free custard featuring maple syrup, creamy texture, and a touch of vanilla for cozy evenings.

# List of Ingredients:

→ Custard Base

01 - 2 cups whole milk
02 - 3 large eggs
03 - 1/3 cup pure maple syrup
04 - 1/4 cup granulated sugar
05 - 1 teaspoon pure vanilla extract
06 - 1/4 teaspoon salt

→ Topping

07 - 1/2 cup heavy cream
08 - 2 tablespoons pure maple syrup
09 - 1/4 cup chopped toasted pecans (optional)

# Step-by-step Instructions:

01 - Preheat the oven to 325°F.
02 - Warm the milk in a medium saucepan over medium heat until steaming, avoiding boiling.
03 - Whisk eggs, maple syrup, sugar, vanilla extract, and salt in a large bowl until smooth.
04 - Slowly add warm milk to the egg mixture, whisking constantly to prevent curdling.
05 - Divide the custard mixture evenly into four ramekins.
06 - Place ramekins in a large baking dish and pour hot water to reach halfway up their sides.
07 - Bake for 30 to 35 minutes until custard is set with a slight wobble in the center.
08 - Remove ramekins from water bath and cool to room temperature.
09 - Whip heavy cream with maple syrup in a chilled bowl until soft peaks form.
10 - Top each custard with whipped cream and sprinkle toasted pecans if desired.

# Expert Advice:

01 -
  • It feels indulgent but takes almost no hands-on time, leaving you free to relax instead of hovering over the stove.
  • The water bath does the heavy lifting, creating that silky custard texture that seems impossible but isn't.
  • Gluten-free from the ground up means no adapting or substituting—it just works.
02 -
  • The water bath is not optional—it's what separates a creamy custard from rubbery scrambled eggs, so don't skip it.
  • Watching for that slight wobble in the center is the secret to custard that tastes rich and silky instead of firm and stiff.
03 -
  • A tiny pinch of salt in the whipped cream itself makes the maple flavor pop even more brightly.
  • If you don't have ramekins, any small oven-safe dish or mug will work—the custard doesn't care about the vessel, only the care you take with the technique.

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