Ingredients
- 1 unbaked 22 cm pie shell (rustic, hand-pressed)
- 180 ml Quebec maple syrup (amber)
- 3 eggs
- 240 ml whole milk
- 60 ml heavy cream
- 1 tsp vanilla extract
- ½ tsp nutmeg
- pinch of salt
- 30 g cold butter, small cubes (for topping)
Method
- Preheat oven to 175 °C. Whisk eggs, maple syrup, milk, cream, vanilla, nutmeg, and salt until smooth.
- Pour custard into the unbaked pie shell. Dot the surface with small cold butter cubes.
- Bake 40–45 min until the custard is set at the edges, with a gentle wobble in the center.
- Remove from oven and cool on a rack for 30 min; the custard firms further as it cools.
- Serve at room temperature or chilled, with a drizzle of maple syrup if desired.
Conversion and rationale
Original sweetener (classic version): 150 g granulated sugar
Conversion used: Replace 150 g granulated sugar with 180 ml amber Quebec maple syrup. Reduce milk by 30 ml (from 270 ml to 240 ml) to balance liquid ratio. Bake at 175 °C (−15 °C vs. 190 °C) to achieve a silky, unbroken custard surface.
Why Quebec maple syrup: Maple syrup's caramelized mineral sweetness transforms a plain custard into a distinctly Quebec dessert; its natural emulsifying compounds help produce a smoother set than dissolved sugar alone.
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 →