Side Pannel
Maple Custard Supreme
Ingredients List
- 1/2 c Aunt Jemima Syrup
- -OR- Lite Syrup
- 4 Eggs; beaten
- 1/2 c Sugar
- 1 ts Vanilla
- 2 c Milk
Directions
Bring syrup to a boil over medium-high heat. Reduce heat; boil 3 minutes,
stirring constantly. Remove from heat. Spoon about 2 tablespoons syrup
into each of four 10-oz. glass custard cups, tilting and rotating each to
coat bottom. Chill 15 minutes or until syrup is hardened.
Heat oven to 350 F. Combine eggs, sugar and vanilla. Scald milk; quickly
stir in egg mixture. Pour about 3/4 cup mixture into each prepared
custard cup. Place cups in 13x9-inch baking pan on center oven rack; pour
boiling water into pan to within 1/2-inch of top of cups. Bake 1 hour or
until knife inserted 1 inch from edge comes out clean. Remove cups from
water; chill.
To serve, loosen custard edges with knife; invert onto serving plate.
MICROWAVE DIRECTIONS: In small microwaveable bowl, microwave syrup at HIGH
1-1/4 to 1-1/2 minutes or until syrup boils. Let syrup continue to boil
at HIGH 3 minutes. Spoon about 2 tablespoons syrup into each of four
10-oz. glass custard cups, tilting and rotating each to coat bottom.
Chill 15 minutes or until syrup is hardened.
Combine eggs, sugar and vanilla. In medium microwaveable bowl, microwave
milk at MEDIUM-HIGH (70% power) 4-1/2 to 5-1/2 minutes or until scalded;
quickly stir in egg mixture. Pour about 3/4 cup mixture into each
prepared custard cup. Arrange cups in oven in circular pattern.
Microwave at MEDIUM (50% power) 10 to 12 minutes, rearranging cups after 3
minutes of cooking. Custard is done when set 1 inch from edge and center
is thickened but not set. (Center will set upon cooling.) Remove each
custard when it is done; chill.
To serve, loosen custard edges with knife; invert onto serving plate.
NUTRITIONAL ANALYSIS per serving:
* calories 358
* carbohydrates 57 g
* protein 10 g
* fat 10 g
* calcium 174 mg
* sodium 160 mg
* cholesterol 290 mg
* dietary fiber 0 g
stirring constantly. Remove from heat. Spoon about 2 tablespoons syrup
into each of four 10-oz. glass custard cups, tilting and rotating each to
coat bottom. Chill 15 minutes or until syrup is hardened.
Heat oven to 350 F. Combine eggs, sugar and vanilla. Scald milk; quickly
stir in egg mixture. Pour about 3/4 cup mixture into each prepared
custard cup. Place cups in 13x9-inch baking pan on center oven rack; pour
boiling water into pan to within 1/2-inch of top of cups. Bake 1 hour or
until knife inserted 1 inch from edge comes out clean. Remove cups from
water; chill.
To serve, loosen custard edges with knife; invert onto serving plate.
MICROWAVE DIRECTIONS: In small microwaveable bowl, microwave syrup at HIGH
1-1/4 to 1-1/2 minutes or until syrup boils. Let syrup continue to boil
at HIGH 3 minutes. Spoon about 2 tablespoons syrup into each of four
10-oz. glass custard cups, tilting and rotating each to coat bottom.
Chill 15 minutes or until syrup is hardened.
Combine eggs, sugar and vanilla. In medium microwaveable bowl, microwave
milk at MEDIUM-HIGH (70% power) 4-1/2 to 5-1/2 minutes or until scalded;
quickly stir in egg mixture. Pour about 3/4 cup mixture into each
prepared custard cup. Arrange cups in oven in circular pattern.
Microwave at MEDIUM (50% power) 10 to 12 minutes, rearranging cups after 3
minutes of cooking. Custard is done when set 1 inch from edge and center
is thickened but not set. (Center will set upon cooling.) Remove each
custard when it is done; chill.
To serve, loosen custard edges with knife; invert onto serving plate.
NUTRITIONAL ANALYSIS per serving:
* calories 358
* carbohydrates 57 g
* protein 10 g
* fat 10 g
* calcium 174 mg
* sodium 160 mg
* cholesterol 290 mg
* dietary fiber 0 g
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