4 Eggs
1 ds Cinnamon
1 ds Nutmeg
1/3 c Real maple syrup
1/2 ts Salt
1 ts Vanilla
2 1/2 c Milk
1 1/2 c Fresh peach slices;
-(optional)
MMMMM----------------------GLAZE, (OPTIONAL---------------------------
1/2 c Honey
Pre-heat oven to 350 F.
Beat eggs, slowly ading other ingredients (except peaches). You can
use either a wire whisk, an electric mixer, or a blender.
Pour into six oven-proof custard cups. Place the cups in a deep
baking pan. Fill the pan with hot water, almost to the level of the
custard. Bake 40 to 50 minutes. Add the peach slices after 20
minutes. When you remove the pan from the oven, remove the cups from
the pan, otherwise the custard will continue to cook. Cool to room
temperature, then chill thoroughly.
For glazed custard:
Cook 1/2 c honey in a saucepan until it turns dark. Ladle a little hot
honey into each cup so that it coats the bottom. Pour in custard and
bake as directed. Before serving loosen edges with a knife and turn
custard out, upside down.
