Maple Custard

We often used this custard filling in a single pie crust, and we always drank any leftover custard as an eggnog before it was baked. And I don’t know if we ever waited to eat it until it was chilled. The ingredients – eggs from the henhouse, milk from the bulktank, and syrup from our own trees made this a pleasant dessert.


  • 4 large eggs
  • 3 cups whole milk
  • 3/4 cup maple syrup
  • 1/2 tsp vanilla
  • 1/2 tsp nutmeg


Preheat oven to 350 degrees.
Whisk eggs in a bowl until lightly beaten. Add milk, maple syrup, vanilla, and nutmeg, gently beat until incorporated. Pour mixture into six custard cups. Place in a baking dish. Pour enough water into a baking dish to cover custard cups halfway up the sides.
Bake in the preheated oven until a knife inserted in the center of a custard comes out clean, 35 to 45 minutes. Remove custard cups from baking dish and refrigerate until chilled.