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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 325 degrees F. | 2. Put syrup in 4-quart saucepan and bring to a boil. (Use a large saucepan, syrup will bubble up quite high.) | 3. Lower heat to simmer and cook until reduced by about two thirds, 15 to 20 minutes (syrup is ready when a few drops on a chilled plate are very sticky when rubbed with your fingers). | 4. Remove from heat and whisk in cream and milk. | 5. Return saucepan to heat and bring to low simmer. | 6. Meanwhile whisk yolks well with sugar and salt in large bowl. | 7. Remove maple cream from heat and let it cool for 5 minutes, then very slowly whisk it into the yolks. | 8. Strain through a chinois or fine-meshed sieve to remove any lumps of yolk. | 9. Arrange 8 4-ounce ramekins or custard cups in a flat-bottomed roasting pan large enough to accommodate them with 3/4 inch of space in between the cups. | 10. Evenly divide the custard among the cups; do not fill to the top. | 11. Carefully add enough hot tap water to roasting pan to come a third of the way up sides of cups. | 12. Cover roasting pan with foil, tenting it slightly so that foil does not touch top of custards. | 13. Put pan on middle rack of oven and bake for 35 minutes; rotate pan, then bake another 15 minutes and check for doneness. | 14. The custards are done when the centers are set a bit, even jiggly like gelatin. | 15. Total baking time will be 50 to 60 minutes. | 16. Remove pan from oven, remove foil, and let custards cool in water bath until you can safely pick them up, then let them cool to room temperature. | 17. Refrigerate at least 4 hours, until thoroughly chilled. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
maple syrup	2	cups		1638.0	422.352	0.252	0.37799999999999995
heavy cream	2	cups	ultra-pasteurized	816.0	6.5760000000000005	6.816	86.59200000000001
milk	1/2	cup		74.42	5.8316	3.843	3.9894
egg yolk	6			328.44	3.6618	16.1772	27.0708
sugar	2	teaspoons	granulated	13.325	2.5003	0.4171	0.20800000000000002
kosher salt	1	pinch		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.