Ingredients
- 1 unbaked 23 cm shortcrust pastry shell
- 4 large eggs
- 180 ml Québec maple syrup
- 350 ml whole milk
- 150 ml heavy cream
- 1 tsp vanilla extract
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
Method
- Blind-bake the pastry shell at 175 °C for 12 minutes, then remove the weights.
- Whisk eggs, maple syrup, milk, cream, vanilla, nutmeg, and salt without incorporating excess air.
- Pour the custard into the warm shell.
- Bake at 160 °C for 35–40 minutes, until the edges are set and the center still trembles.
- Cool completely before slicing.
Conversion and rationale
Original sweetener (classic version): 150 g granulated sugar
Conversion used: Replace 150 g sugar with 180 ml maple syrup; reduce the milk and cream by 50 ml total to control custard moisture. Bake at 160 °C instead of 175 °C, a 15 °C reduction.
Why Quebec maple syrup: Maple gives the classic egg custard a rounded caramel finish that complements nutmeg. Lower baking heat protects the custard's traditional silky texture while showcasing local syrup.
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 →