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This elegant restaurant specialty is easier than you think to make at home!3 Dierbergs large eggs
2/3 cup pure maple syrup
2 cups heavy whipping cream or half-and-half
1 teaspoon vanilla extract
8 tablespoons Dierbergs sugar In medium bowl, whisk eggs and maple syrup until blended. Place cream in 2-cup glass measure; microwave (high) for 1 to 2 minutes to warm. Gradually whisk cream into egg mixture; add vanilla. Place four 6-ounce ramekins in each of two 9 x 13-inch baking pans; pour custard into ramekins. Remove any bubbles from surface with spoon. Add hot tap water to baking pans to come halfway up sides of ramekins (do not let water splash into ramekins). Bake in 325°F. oven until set, about 30 to 35 minutes. (Gently jiggle ramekins; centers should wiggle just slightly). Remove from oven; leave ramekins in water bath for 10 minutes to continue cooking. Remove ramekins; cover and chill at least 4 hours or overnight. Sprinkle 1 tablespoon of the sugar over top of each ramekin and place on jellyroll pan. Broil for 1 to 2 minutes to caramelize sugar. Serve immediately.
Makes 8 servings Servings: Per serving Calories: 353 Cholesterol: 162 mg
Fat: 24 g
Sodium: 52 mg
Carbohydrates: 32 g
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