This is a simplify version of Crème Caramel. I used Maple Syrup instead of caramel. If Maple Syrup is not available, pancake syrup can be used as well. This dessert is really light and is everyone favourite.
Yield: 6 ramekins
Ingredients:
500 mL Milk
3 Eggs
60 g Sugar
½ tsp Vanilla Extract
½ Cup Maple Syrup
Preparations:
1. Preheat Oven to 350 degree F.
2. Pour Maple Syrup into each ramekin. Enough to just coat the bottom and side.
3. In a small bowl, heat milk in the microwave for 2 minutes. Add sugar stir until sugar dissolve. Set aside.
4. Whisk egg and vanilla extract in a medium mixing bowl.
5. Add milk mixture into egg. Stir until combine.
6. Pour mixture into prepared ramekins.
7. Line ramekins on a large baking tray. Fill tray with hot water. Baked for 30 minutes or until custard set.
8. Remove from oven. Let it cool completely. Cover and let it chill in fridge for at least 6 hours.
9. Run a knife around the edge of the custard to unmould onto serving plates.
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