Ingredients
- 1 blind-baked 9-inch pie shell
- 4 eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 2/3 cup Quebec maple syrup
- 1 tsp vanilla
- 1/4 tsp nutmeg
- pinch salt
Method
- Preheat oven to 160°C.
- Whisk eggs, milk, cream, maple syrup, vanilla, nutmeg and salt.
- Pour into shell placed on rack.
- Bake 35–40 min until barely set at center.
- Cool to warm; serve.
Conversion and rationale
Original sweetener (classic version): 3/4 cup sugar
Conversion used: Swap 3/4 cup sugar for 2/3 cup maple syrup; reduce milk from 1 1/4 to 1 cup; oven 175°C → 160°C.
Why Quebec maple syrup: Maple gives the custard a burnished amber color and gentle woodsy sweetness; a Québécois twist on French sweet flans.
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 →