Ingredients
- Pastry: 250 g all-purpose flour, 125 g cold unsalted butter, 1/2 tsp salt, 70 ml ice water
- 400 ml heavy cream
- 100 ml whole milk
- 120 ml Québec maple syrup
- 4 large egg yolks
- 1 tsp vanilla extract
- Freshly grated nutmeg
Method
- Make the pastry, chill 30 minutes, roll it into the tart tin, prick the base, and blind-bake at 190 °C for 15 minutes.
- Warm cream, milk, and maple syrup until steaming; whisk yolks and vanilla, then gradually temper in the hot mixture.
- Strain into the shell, grate nutmeg over the surface, and bake at 175 °C for 25–30 minutes until barely set.
- Cool completely before unmoulding and serving.
Conversion and rationale
Original sweetener (classic version): 100 g caster sugar
Conversion used: Replace 100 g sugar with 120 ml maple syrup and reduce the milk by 50 ml; lower the usual 190 °C custard bake to 175 °C for even setting.
Why Quebec maple syrup: Maple gives the English-style baked custard a gentle caramel and wood note. Its liquid form blends naturally into the dairy base and eliminates refined sugar.
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 →