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maple-custard-cups-234000.json
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maple-custard-cups-234000.json
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{
"directions": [
"Put oven rack in middle position and preheat oven to 350\u00b0F.",
"Whisk together all ingredients in a large bowl until sugar is dissolved, then pour through a fine-mesh sieve into a 1-quart glass measure. Divide custard evenly among cups, then transfer cups to baking pan. Bake in a hot water bath , pan covered loosely with foil, until custards are just set and a knife inserted in center of one comes out clean, 35 to 40 minutes.",
"Carefully transfer cups to a rack and cool to warm, about 30 minutes."
],
"ingredients": [
"2 whole large eggs",
"2 large egg yolks",
"1 1/2 cups whole milk",
"1/2 cup heavy cream",
"1/4 cup dark amber or Grade B maple syrup",
"2 tablespoons granulated maple sugar (see cooks' note, below)",
"1/2 teaspoon vanilla",
"1/4 teaspoon salt",
"Special equipment: a 13- by 9-inch baking pan; 6 (6-oz) custard cups or ramekins"
],
"language": "en-US",
"source": "www.epicurious.com",
"tags": [
"Milk/Cream",
"Egg",
"Dessert",
"Bake",
"Mother's Day",
"Back to School",
"Vanilla",
"Fall",
"Spring",
"Poker/Game Night",
"Maple Syrup",
"Gourmet",
"Kidney Friendly",
"Vegetarian",
"Pescatarian",
"Wheat/Gluten-Free",
"Peanut Free",
"Tree Nut Free",
"Soy Free",
"Kosher"
],
"title": "Maple Custard Cups",
"url": "http://www.epicurious.com/recipes/food/views/maple-custard-cups-234000"
}