Ingredients
- 500 ml whole milk
- 4 large eggs
- 180 ml Québec maple syrup
- 1 tsp vanilla extract
- 1 pinch salt
- 60 ml maple syrup for the sauce
- 30 ml water
Method
- Heat the milk with vanilla and salt until steaming; cool slightly.
- Whisk eggs with 180 ml maple syrup, then gradually blend in the milk.
- Boil 60 ml maple syrup with water for 3 minutes and divide it among six ramekins.
- Pour in the custard and bake in a bain-marie at 160 °C for 35–40 minutes, until barely set.
- Cool, refrigerate for 4 hours, then unmould and spoon over the maple sauce.
Conversion and rationale
Original sweetener (classic version): 150 g white sugar, divided between custard and caramel
Conversion used: Use 180 ml maple syrup in the custard and 60 ml for the sauce; reduce milk by 30 ml to offset syrup volume; bake at 160 °C instead of about 175 °C.
Why Quebec maple syrup: Maple gives the custard a deeper toasted flavour while preserving its silky texture. The Québec ingredient replaces refined sugar with a local tree-sap sweetener.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →