Maple Syrup Custard

1. 1

   Position the oven rack in the middle position; preheat oven to 325u00b0; butter or spray six 4-ounce ramekins.

2. 2

   In a medium saucepan over med-low heat, warm the half-and-half and 1/2 cup of maple syrup just until steam begins to rise.

3. 3

   In a bowl, whisk the eggs until slightly thickened; add in the salt and rum.

4. 4

   Slowly pour the hot syrup mixture into the eggs, whisking constantly.

5. 5

   Set the ramekins in a large baking pan lined with a dish towel.

6. 6

   Set the pan on the oven rack and ladle the maple custard mixture into the ramekins.

7. 7

   Carefully add enough hot water to come halfway up the sides of the ramekins.

8. 8

   Bake 25-30 minutes, until barely set.

9. 9

   Carefully remove the pan from the oven and remove the ramekins from the water bath with a dish towel.

10. 10

    Refrigerate immediately, covering the ramekins with plastic wrap after slightly, at least 2 hours or even overnight.

11. 11

    Just before serving, garnish each custard with a dollop of whipped cream and walnut halves and drizzle with a teaspoon of the remaining maple syrup.

* Per serving · 4 servings · Values may vary.

No additional tips available.