Maple Caramel Custard


  1. Mix water and sugar in a saucepan. Cook on high heat until caramel has an amber colour.
  2. Immediately pour into 6 custard cups or ramekins. Lightly stir so that caramel covers ¼ inch of the edges; let cool. The caramel will harden slightly.


  1. Preheat oven to 300°F.
  2. In a large bowl, beat eggs. Set aside.
  3. In a saucepan, bring partly skimmed maple milk to a simmer.
  4. Pour the hot milk over the eggs, whisking constantly until fully combined. Remove foam on top of the mixture with a skimmer.
  5. Pour into 6 custard cups or ramekins. Place them in a deep, oven-safe pot and pour simmering water in the latter pot until it reaches the ⅔ of the cup or ramekins’ height.
  6. Bake for 45 minutes, or until the custard is set in the centre.
  7. Cool at room temperature and turn over onto plates when ready to serve.

Madame Gateau

Montreal, Quebec

She doesn’t just take pretty pictures. She also creates her own recipes, mainly to avoid her numerous food allergies. You can find her recipes on her blog, Madame Gateau.

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