Maple custard in a small ramekin alongside gingersnaps
Image by Mark Boughton

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Serves 6-8

  • 1 cup heavy cream
  • 1 cup milk
  • 1 whole vanilla bean, split
  • 3 cardamom pods
  • 2 whole eggs plus 3 egg yolks
  • 1 cup maple syrup
  1. Preheat oven to 325 degrees. In a saucepan, combine cream, milk, whole vanilla bean, and cardamom pods, and bring to a boil over medium heat. As soon as it boils, remove from heat and allow to cool slightly.
  2. In a medium bowl, whisk together eggs, egg yolks, and maple syrup. Slowly add warm cream mixture to eggs, whisking to combine. Pour mixture through a fine-mesh strainer and transfer into ramekins.
  3. Prepare a water bath: Place ramekins in a high-sided pan or ovenproof dish. Fill pan with water until it reaches halfway up sides of ramekins. Bake until centers jiggle slightly, about 30 to 40 minutes. Cool to room temperature, then refrigerate until set. Serve chilled.
  • Recipe By
    Vivek Surti of Tailor, Nashville
  • Contributing City
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