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INGREDIENTS 8 eggs 1 cup maple syrup, divided 4 cups milk DIRECTIONS Lightly butter a large, flat casserole that will fit into a larger roasting pan. Heat water that will be used to create a water bath for the custard. Preheat oven to 350 degrees. Whip eggs in blender or with a mixer until a good head of foam or froth is created. Stir in 1/2 cup maple syrup and all the milk. Strain to create a smooth mixture. Pour mixture into buttered casserole. Place casserole with roasting pan into preheated oven. Add water to roasting pan to cover 1/2 the depth of the custard mixture. Heat remaining maple syrup until reduced by half. After about 30 minutes, when a crust is formed on top of the custard, drizzle reduced syrup over the top of the custard. Return to oven and bake an additional 20-30 minutes until a knife comes out clean. Remove from oven and cool before serving. Cover and refrigerate leftovers. Copyright © 2016 Stefanie Samara Hamblen |
