Maple Latte Custard Cups
2 cups heavy cream
1 tsp vanilla
1 tsp instant coffee/espresso powder
4 whole eggs
½ cup maple syrup (I used sugar-free)
Heat the cream, vanilla, coffee powder, and salt in a small saucepan over medium heat. Stir the cream slowly and consistently. Keep an eye on it to make sure it doesn’t boil over or scald (burn).
Whisk the eggs and the maple syrup together and set aside.
When the cream is steaming heavily and near boiling, remove it from the heat.
Slowly drizzle the hot cream mixture into the egg mixture while constantly whisking the eggs.
Pour the custard into ramekins, filling about ¾ of the way up. I just used small coffee cups here.
Bake in a water bath at 325F for about 30 minutes. Keep an eye on the custard after the first 20 minutes. You’re looking for the center to have a slight jiggle when it’s finished.
Cool at room temperature for 10 minutes before placing in the fridge to cool completely. Place a piece of plastic touching the surface of the custard on before placing in the fridge.
This recipe makes 4 servings, although I made a half batch pictured above to make 2.
This is a seriously dreamy dessert for how simple and easy it was to make.
Impossibly creamy, a light coffee flavor enhanced by the maple flavor.
You could sprinkle sugar on top and carmelize it to turn it into creme brulee if you like, or maybe add this grain-free granola to top it for a little crunch.
The basic custard mix here is very adaptable. Switch out the instant coffee powder for your favorite spice mix, try it with different sweeteners, or whatever you feel moved to try.