Though this simple custard goes together in just a few minutes, there may be no better desert for letting the flavor of maple really shine. It’s delicious topped with a touch of unsweetened whipped cream.
Maple and Buttermilk Custard
- 4 large eggs
- 2/3 cup buttermilk
- 2/3 cup heavy cream
- 2/3 cup maple syrup
Preheat the oven to 325℉. Whisk eggs in a bowl until well combined. Whisk in the other ingredients. Strain the mixture into a large measuring cup or bowl with a spout (for ease of pouring). Divide the mixture evenly between four 6 oz. ramekins (or other oven-safe cups of a similar size).
Place the ramekins in a baking dish and pour hot water about ½ way up their sides (be careful not to splash water into the custard). Place in the preheated oven and bake for about 45 minutes, or until the edges have puffed slightly and the center is not quite set (the custards will set completely as they cool). Do not overbake or the custards will have a mealy texture. Serve slightly warm or cold with unsweetened cream.