“Posted per request”
1hr 30mins

Ingredients Nutrition


  1. Position the oven rack in the middle position; preheat oven to 325°; butter or spray six 4-ounce ramekins.
  2. In a medium saucepan over med-low heat, warm the half-and-half and ½ cup of maple syrup just until steam begins to rise.
  3. In a bowl, whisk the eggs until slightly thickened; add in the salt and rum.
  4. Slowly pour the hot syrup mixture into the eggs, whisking constantly.
  5. Set the ramekins in a large baking pan lined with a dish towel.
  6. Set the pan on the oven rack and ladle the maple custard mixture into the ramekins.
  7. Carefully add enough hot water to come halfway up the sides of the ramekins.
  8. Bake 25-30 minutes, until barely set.
  9. Carefully remove the pan from the oven and remove the ramekins from the water bath with a dish towel.
  10. Refrigerate immediately, covering the ramekins with plastic wrap after slightly, at least 2 hours or even overnight.
  11. Just before serving, garnish each custard with a dollop of whipped cream and walnut halves and drizzle with a teaspoon of the remaining maple syrup.

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