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Maple Custards

April 2, 2013
by Shannon Hepburn

When its sugaring season,  the weather is gives us just the right conditions for a productive sap run during the early spring – cold nights and temperatures that rise above freezing during the day.  Maple custards work great for breakfast, dessert or an after school/work snack.



Preheat oven to 350 degrees.  Combine all the ingredients in a blender or whisk very well in a bowl.  Pour or ladle into 4 or 5 individual ramekins or custard cups.  Set ramekins in a shallow roasting pan, put in oven and then pour in boiling water to reach halfway up their sides.  Bake 40 minutes or until custard has set.  Serve warm or chilled.

Makes 4 to 5 servings, depending on the size of your cups.

So after you’ve made maple custard and drizzled some maple on your pancakes or waffles what else is there to do with your syrup?  Lots!


  • Make maple milk  (not sure if this is a Vermont thing but that’s where I first heard about it).  In a jar with a lid combine a tablespoon or two of maple syrup and a cup or so of milk, screw on the lid and shake until the milk is frothy.  Pour into a glass and enjoy.  Certainly a sweet treat for kids.
  • Try Bittman’s recipe for maple glazed carrots.  
  • Make some wet nuts by combining 1/2 cup maple syrup, 1/2 teaspoon vanilla and a pinch of salt in a saucepan.  Bring to a boil and stir in  3/4 cup roughly chopped & lightly toasted walnuts.  Cook until  the walnuts are warmed through – about 3 minutes.  Let cool and transfer to a glass jar with a lid.  Will keep in the fridge for a month.  Serve over ice cream, in yogurt, mixed with oatmeal or chopped apples.
  • Mash some sweet potatoes and stir in some maple syrup and butter.
  • Cook up some maple caramelized onions by heating 1 tablespoon of oil in a skillet and adding 4 cups of sliced onions with 1/4 cup of water.  Cook over medium low heat for 45-50 minutes or until onions are golden.  Stir in 2 tablespoons maple syrup and 1 tablespoon balsamic vinegar and cook 2 to 3 minutes longer.
  • Make a simple maple-soy marinade for grilled/roasted veg or meat. Whisk together 1/3 cup maple syrup, 2 tablespoons olive oil, 1/4 cup soy sauce, 1/4 cup rice vinegar and 1 clove garlic chopped, pressed or smashed.
  • Try Heidi Swanson’s Maple Grilled Tempeh recipe from her blog 101 Cookbooks.
  • Pour a little into your coffee.
  • Make my salad dressing.