Grade B maple syrup, which is darker and has a more intense flavor than grade A, is preferable for baking.

Serves 8


  • 1½ cups pure maple syrup, divided
  • 2 cups heavy cream
  • 1 cup whole milk
  • 4 eggs plus 1 egg yolk
  • ¼ tsp. kosher salt
  • ¼ tsp. vanilla extract


Active time: 30 minutes
Total time: 1 1/4 hours (plus overnight chilling)

Preheat oven to 350°. Arrange eight (5- to 6-ounce) ramekins or ovenproof bowls in a large roasting pan.

In a medium pot, bring 1 cup syrup to a boil. Reduce heat to low and simmer until reduced by half, about 30 minutes. (Keep a close eye on the syrup to ensure it doesn't boil over or burn.) Immediately divide syrup reduction among ramekins, swirling each to coat the bottom.

Bring a medium pot of water just to a boil. Meanwhile, in a large bowl, whisk together cream, milk, eggs and yolk, salt, vanilla, and remaining ½ cup syrup until well combined, then pour evenly into ramekins.

Working near the oven (so that you won't have to walk far with the roasting pan), carefully ladle hot water into the pan to reach about ¾ of the way up the side of each ramekin. Gently place roasting pan in oven and bake until custards are just slightly jiggly in the center, about 40 minutes.

Set roasting pan aside until ramekins are cool enough to move, then remove and set aside until completely cool. Cover and chill overnight, or up to 4 days.

To serve, run a small paring knife around the inside edge of each ramekin and invert onto a serving plate.

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