Pregnancy Friendly Maple Custard
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Learn more →Ingredients
4 servings
- 2 cups whole milk
- ⅓ cup pure maple syrup
- ¼ tsp fine salt
- 4 large pasteurized egg yolks
Ingredient noteThe eggs here are pasteurized, which kills salmonella, so the egg itself is fine during pregnancy even when it is not cooked.
- 2 large pasteurized whole eggs
Ingredient noteThe eggs here are pasteurized, which kills salmonella, so the egg itself is fine during pregnancy even when it is not cooked.
- 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.
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