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Maple Custard

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Maple Custard
  • Prep 15 min
  • Total 3 hr 15 min
  • Servings 4
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This easy-to-make custard has a surprise hit of maple syrup waiting at the bottom of the cup!
Updated Oct 12, 2005

Ingredients

  • 1 3/4 cups fat-free (skim) milk
  • 1 egg
  • 2 egg whites
  • 3 tablespoons sugar
  • 1/2 teaspoon maple extract
  • 1/8 teaspoon salt
  • 4 teaspoons maple-flavored syrup
  • 2 cups cut-up fruit

Steps

  • 1
    Heat oven to 350°F. Heat milk just to boiling in 1-quart saucepan; cool.
  • 2
    Beat egg, egg whites, sugar, maple extract and salt in small bowl; gradually stir in milk. Pour into four 6-ounce custard cups. Drop 1 teaspoon maple syrup carefully onto center of mixture in each cup (syrup will sink to bottom).
  • 3
    Place cups in square pan, 9x9x2 inches, on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups. Bake about 45 minutes or until knife inserted halfway between center and edge comes out clean. Remove cups from water. Let stand 15 minutes.
  • 4
    Cover and refrigerate at least 2 hours but no longer than 12 hours. Unmold at serving time. Top with fruit. Immediately cover and refrigerate any remaining custards.

Tips from the Betty Crocker Kitchens

  • tip 1
    We like fresh peaches with the custard but fresh berries or bananas would be equally delicious!
  • tip 2
    This dessert can also be eaten warm. Just let stand 15 minutes, unmold, top with fruit and enjoy!

Nutrition

160 Calories, 2 g Total Fat, 8 g Protein, 29 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
160
Calories from Fat
20
Total Fat
2 g
Saturated Fat
1 g
Cholesterol
55 mg
Sodium
140 mg
Potassium
360 mg
Total Carbohydrate
29 g
Dietary Fiber
1 g
Protein
8 g
% Daily Value*:
Vitamin A
12%
12%
Vitamin C
24%
24%
Calcium
14%
14%
Iron
2%
2%
Exchanges:
1 Fruit; 1 Milk;
*Percent Daily Values are based on a 2,000 calorie diet.
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