Maple custard
Instructions:
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The Indians of North America were tapping maple trees and using the sap long before the white settlers arrived. They taught the pioneers to make the syrup and sugar, because cane sugar was prohibitively expensive, if not unavailable. This is not a small project; it takes 30 to 50 gallons of the sap from the sugar maple to produce 1 gallon of syrup. It is made in North America only in New England and along the Great Lakes, where the majority of the trees grow. "Minute pudding," a simple dish made with a quart of milk and thickened with 3⁄4 cup flour and a bit of salt, was served with maple syrup. Maple Custard is another more appealing, simple dessert that is sweetened with maple syrup.
- 3 eggs, beaten;
- 1⁄2 cup -maple syrup;
- 2 cups milk;
- A dash of salt.
- Preheat oven to 350 F.
- In a bowl, blend the eggs, syrup, milk, and salt. Pour into 4 custard cups. Set the cups in a pan. Add hot water to about 1 inch depth. Bake 20 to 30 minutes, or until a knife inserted in the center comes out clean. Serve warm or chilled.
- MAKES 4 SERVINGS