Interstitial Cystitis Friendly Maple Custard

Total time3 hr

Prep time15 min

Cook time45 min

Interstitial Cystitis Friendly Maple Custard

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

2 cups whole milk
⅓ cup pure maple syrup
Maple Grove Farms 100% Pure Maple Syrup Spring Tree 100% Pure Maple Syrup ANDERSON PURE MAPLE SYRUP Private Selection Pure Maple Syrup Signature SELECT 100% Pure Maple Syrup - 32 Fl. Oz.
See all
¼ tsp fine salt
4 large pasteurized egg yolks
2 large pasteurized whole eggs
1 tsp pure vanilla extract

Instructions

1
Preheat the oven to 325°F (165°C). Place four 6-oz ramekins in a 9×13-inch baking dish and set aside.
2
Combine the milk, maple syrup, and salt in a medium saucepan over medium heat, stirring occasionally, until the mixture is steaming and small bubbles appear around the edges — do not let it boil. Remove from heat.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!