Ingredients
- 1 pre-baked tart shell
- 180 ml Québec maple syrup
- 300 ml milk
- 3 eggs
- 1 tsp vanilla
- pinch nutmeg
Method
- Warm milk and maple syrup gently.
- Whisk eggs and vanilla; temper with warm milk.
- Strain into shell, dust with nutmeg.
- Bake at 150°C for 40 min until just set with a slight wobble.
- Cool and chill.
Conversion and rationale
Original sweetener (classic version): 150 g sugar
Conversion used: Replace 150 g sugar with 180 ml maple syrup; reduce milk by ~40 ml to offset added liquid; oven 165°C→150°C for a smooth custard.
Why Quebec maple syrup: Maple lends a gentle amber sweetness and minerals to a classic custard, using local syrup instead of imported cane 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 →