For the richest flavor, use maple syrup graded “Dark Amber” to make these custards.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 1995


Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • Bring 1/2 cup maple syrup to a boil in a saucepan over high heat. Cook until thickened and reduced to about 1/4 cup, about 4 minutes. Reduce heat to low, pour in fat-free milk and evaporated fat-free milk. Stir until the syrup has blended with the milk. Remove from the heat.

  • Lightly whisk whole eggs and egg yolks in a mixing bowl until combined. Gradually whisk the hot milk mixture into the eggs. Skim off any foam and pour the mixture into four 6-ounce custard cups or ramekins.

  • Place the filled custard cups 1 inch apart on a large plate. Microwave, uncovered, on Medium power for 3 minutes; rotate the plate a quarter turn and microwave for 2 minutes more. Check for doneness; custard should be well set 1 inch in from the edge and softly set in the center. Remove any custards as they are done; continue microwaving the remaining custards, checking for doneness every 30 seconds. Transfer to a rack to cool until serving.

  • Serve the custards warm or chilled, with 1 teaspoon of the remaining maple syrup drizzled over each.

  • Oven Variation: Preheat oven to 350 degrees F. Place the filled custard cups in a shallow baking dish and add enough hot water to come two-thirds of the way up the sides of the cups. Bake until a knife inserted in the center of a custard comes out clean, 30 to 40 minutes.

Nutrition Facts

233 calories; protein 9.3g 19% DV; carbohydrates 38.9g 13% DV; exchange other carbs 2.5; dietary fiberg; sugars 35.5g; fat 4.8g 7% DV; saturated fat 1.7g 8% DV; cholesterol 187.9mg 63% DV; vitamin a iu 432IU 9% DV; vitamin c 0.5mg 1% DV; folate 30.3mcg 8% DV; calcium 252mg 25% DV; iron 0.9mg 5% DV; magnesium 29.8mg 11% DV; potassium 355.6mg 10% DV; sodium 113.4mg 5% DV; thiamin 0.1mg 10% DV.