Maple Cremes (Gluten Free)

We are a custard eating family so this recipe from the Cuisinart leaflet recipes was one I wanted to try. With no sugar, using Maple Syrup for flavor and sweetness it was different from the usual custard recipe.
  I am happy to report that everyone enjoyed it and it was very easy to make. I did use pure Maple Syrup, I don’t think that maple flavored pancake syrup would work.
  This is Gluten Free (check the label on the syrup) and good for you. Using your food processor takes minutes of prep time.
Maple Cremes
Serving size: 4 to 5 ounces
2 cups heavy cream
⅓ cup pure maple syrup
½ teaspoon vanilla extract
⅛ teaspoon salt
3 egg yolks
Preheat oven to 325°
  Insert metal blade in food processor. Add cream, syrup, vanilla and salt to work bowl; combine, about 15 seconds. Transfer to a medium saucepan and heat over low heat until warm, but do not boil, about 5 minutes.
  Return cream mixture to work bowl, add egg yolks and process to combine about 15 seconds.
  Pour into 4 ounce heatproof dishes and place in a large baking pan; add hot water to come halfway up sides of dishes. Placing a towel in the bottom of the pan will help the dishes not slide around.  Place baking pan on center rack in oven. 
  Bake until custards are just set, about 35 minutes.
  Let cool and refrigerate until chilled. Covering each with plastic wrap will help them not form a hard crust on top.

1 comment:

  1. This just sounds wonderful.. I will try it for sure. Thanks again.


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