Maple syrup adds sweetness and flavor to the custard mixture in this rich and creamy dessert. The dried cranberry topper adds a burst of color.

Source: Better Homes and Gardens
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Lightly coat six 6-ounce custard cups or soufflé dishes with nonstick cooking spray. Place cups or dishes in a 3-quart rectangular baking dish; set aside. In a heavy small saucepan, combine whipping cream and the 3 tablespoons sugar; heat over medium heat just until bubbly, stirring occasionally. Remove from heat; set aside.

    Advertisement
Instructions Checklist
  • Meanwhile, in a large bowl, combine egg yolks, maple syrup, vanilla, and salt. Beat with a wire whisk or rotary beater just until combined. Slowly whisk hot whipping cream mixture into the egg yolk mixture.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Divide custard mixture among prepared custard cups or souffle dishes. Place baking dish on oven rack. Pour enough boiling water into the baking dish to reach halfway up the sides of the custard cups or soufflé dishes.

Instructions Checklist
  • Bake for 30 to 35 minutes or until custards appear set when lightly shaken. Remove custard cups or soufflé dishes from water; cool on a wire rack. Cover and chill for at least 1 hour or up to 24 hours.

Instructions Checklist
Instructions Checklist
  • Before serving, let custards stand at room temperature for 20 minutes. If desired, run a thin spatula or knife around the edge of each custard; invert custards out of cups or dishes onto serving plates.

Instructions Checklist
  • Meanwhile, for caramelized sugar, in a heavy 8-inch skillet, heat the 1/4 cup sugar over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly. Do not stir. Once sugar starts to melt, reduce heat to low; cook about 5 minutes more or until all of the sugar is melted and golden brown, stirring as needed with a wooden spoon. Quickly drizzle caramelized sugar over the custards. (If sugar starts to harden in the skillet, return to heat, stirring until melted.) Sprinkle individual servings with toasted hazelnuts and dried cranberries. Serve custards immediately. Makes 6 servings

Nutrition Facts

476 calories; 38 g total fat; 20 g saturated fat; 314 mg cholesterol; 89 mg sodium. 32 g carbohydrates; 1 g fiber; 5 g protein; 1361 IU vitamin a; 1 mg vitamin c; 91 mg calcium; 1 mg iron;

Reviews (1)

3 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/27/2018
This is absolutely delicious & my family asks for it every holiday! I don't bother with the cranberries. I add a spoonful of Karo syrup to the caramelized sugar to prevent crystalizing.