Does anyone else like to use long-bake-time recipes on cold days? There's nothing like a warm oven filling the home with yummy smells when it's chilly outside. Here is a simple recipe with no refined sugars that is a lovely little snack or dessert to pull from the fridge at a moment's notice (or straight from the oven as soon as it's not too hot to eat. I love warm custard.) Also? This recipe is easy and non-threatening; qualities I look for in life.
Baked Maple Custard
Prep: 10 min; cook: 70-80 min; serves 6
- 2 cups milk
- 2 eggs, beaten
- 1/2 cup grade b maple syrup
- 1/4 teaspoon Celtic sea salt
- 1/2 teaspoon gluten-free vanilla extract
- ground nutmeg (optional garnish)
- Preheat oven to 325º.
- Thoroughly whisk all ingredients except the nutmeg together. Pour mixture into ramekins or these fun jars like the ones pictured above. Sprinkle the tops with nutmeg, if desired.
- Place cups in a baking pan (I use my roasting pan with the grill removed) and fill pan with hot water so it comes to about halfway up the ramekins or jars' sides.
- Bake for 70-80 minutes or until the custards are set (they jiggle a little but aren't liquidy anymore). Enjoy warm, completely cooled, or chilled. Keeps in the refrigerator for up to 5 days.