Maple Custard with Orange Sauce
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4.7
9 reviews
Excellent
Maple Custard with Orange Sauce
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A vintage 1905 recipe for Maple Custard with Orange Sauce, adapted from a 1905 issue of Cooking Club Magazine. Delicate and delicious dessert.
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Ingredients
Custard Ingredients
- 3 large egg yolks
- 2 large eggs
- 2 cups milk
- 1 cup heavy whipping cream
- 2/3 cup maple syrup
- 2 tablespoons sugar
- 1/4 teaspoon salt
Orange Sauce Ingredients
- 1 cup freshly squeezed orange juice
- 1 cup sugar
- 1/2 cup butter
- 3 tablespoons flour
- 1 teaspoon orange zest
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Instructions
- Preheat oven to 325 degrees F and butter the inside of the custard cups.Heat sugar and maple syrup in a small saucepan over medium heat.
- Cook until large bubbles form and pile up on top of one another, as opposed to just boiling. Remove from heat.
- In a medium saucepan, combine milk, cream and salt heat, slowing bring to a boil. Immediately turn off the heat when the mixture begins to boil.
- While whisking, slowly pour the syrup mixture into the into the milk mixture. Whisk until well combined and set aside.
- In a medium mixing bowl, beat together the whole eggs and egg yolks. While whisking, slowly ladle the cream and syrup mixture into the beaten eggs, a little at a time. Continue adding until everything is well combined.
- Place the custard cups into the bottom of a large roasting pan. Pour the custard mixture into the buttered custard cups, leaving roughly 1/2" of head space. This can be done easily by transferring the custard mixture to a large measuring cup with a pouring spout.Add warm water to the bottom of the pan until it reaches 2/3 the way up the sides of the custard cups. Place the pan in the oven and carefully top off with enough water so that it is level with the filling in the custard cups. This prevents water from spilling over into the cups as you're transferring the pan to the oven.
- Add warm water to the bottom of the pan until it reaches 2/3 the way up the sides of the custard cups. Place the pan in the oven and carefully top off with enough water so that it is level with the filling in the custard cups. This prevents water from spilling over into the cups as you're transferring the pan to the oven.Bake for 80-90 minutes, or until the centers of the custards are set.
- Remove the custards from the oven. Cover and allow them to set up in the refrigerator overnight.To make the orange sauce, combine the ingredients in a small saucepan. Stir to combine and heat until thickened. Remove from heat and allow to come to room temperature before serving.
- Serve the custards with the orange sauce and fresh whipped cream. They can be served directly in the cups (I prefer it this way) or un-molded by running a thin knife around the edge and turning out onto a serving plate. If the custard is stubborn to come loose, dip the bottoms of the custard bowls into a dish of hot water for a few seconds to help the custard inside loosen a bit.
Notes
- You will also need: Small saucepan, medium saucepan, whisk, ladle, medium mixing bowl, roasting pan, 8 individual custard or soufflé cups
- Adapted from Cooking Club Magazine, January 1905
Nutrition Information
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Calories
485kcal
(24%)
Carbohydrates
55g
(18%)
Protein
5g
(10%)
Fat
27g
(42%)
Saturated Fat
16g
(80%)
Cholesterol
193mg
(64%)
Sodium
235mg
(10%)
Potassium
249mg
(7%)
Sugar
49g
(98%)
Vitamin A
1110IU
(22%)
Vitamin C
16mg
(18%)
Calcium
140mg
(14%)
Iron
0.6mg
(3%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 485 kcal
% Daily Value*
| Calories | 485kcal | 24% |
| Carbohydrates | 55g | 18% |
| Protein | 5g | 10% |
| Fat | 27g | 42% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 193mg | 64% |
| Sodium | 235mg | 10% |
| Potassium | 249mg | 5% |
| Sugar | 49g | 98% |
| Vitamin A | 1110IU | 22% |
| Vitamin C | 16mg | 18% |
| Calcium | 140mg | 14% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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