Baked Maple Custard



10 min


6 servings

* PLUS Cooking time: 40 minutes
Baked Maple Custard

Lightly sweet and smooth, old-fashioned custard is a great way to get protein into your kids in the morning. Make it in shallow canning jars and you can even top with a lid and pack it with a spoon for breakfast on the go.


  • 2 cups 2% milk
  • 3 large eggs
  • 1 large egg yolk
  • 1/3 cup maple syrup
  • 1/4 tsp salt
  • pinch cinnamon , for each


  • Preheat oven to 325°F (160°C).
  • Heat milk in a saucepan over medium until it just begins to boil. Remove from heat.
  • Combine eggs, egg yolk, maple syrup and salt in a mixing bowl and whisk until fully combined.
  • Pour milk into egg mixture in a slow, steady stream while whisking constantly until uniform. Pour through a fine strainer into a clean bowl and then into six ½-cup ramekins or shallow canning jars. Sprinkle a pinch of cinnamon over each.
  • Set filled jars into a roasting pan and carefully pour in enough hot water around jars to reach halfway up the sides.
  • Bake for 40 min or until custard is set with just a slight wiggle in the centre.
  • Carefully remove ramekins from water bath and allow to cool. Serve at room temperature, or cover and chill until ready to serve.

Nutrition (per serving)

  • Calories
  • 133,
  • Protein
  • 6 g,
  • Carbohydrates
  • 16 g,
  • Fat
  • 5 g,
  • Sodium
  • 162 mg.


Look for Grade B, Medium or Amber maple syrup for this recipe, as it has the most flavour.