- Prep Time:
- 20 min
- Cook Time:
- 80 min
- 10 egg yolks
- 1/3 cup (75 mL) granulated sugar
- 1 tsp (5 mL) vanilla extract
- 1/4 tsp (1.25 mL) sea salt
- 1/4 tsp (1.25 mL) nutmeg
- 1/4 tsp (1.25 mL) cinnamon
- 2 cups (500 mL) whipping cream
- 6 tbsp (90 mL) maple syrup
Preheat oven to 300°F (150 °C) and place 6 4oz (120 g) Mason jars into a deep (minimum 4 inches) roasting pan or casserole dish. Set the pan or dish onto a sheet pan for easy handling.
In a large bowl, whisk together egg yolks, sugar, vanilla, salt, nutmeg and cinnamon then add whipping cream and whisk to combine. Next, strain the mixture through a fine-mesh sieve.
Divide the mixture evenly amongst Mason jars. Top the jars with lids and screw the lids closed until finger-tight (just until you feel resistance from the ring). This will allow air bubbles to escape during cooking.
In a large pot over high heat, bring 4L (17 cups) of water to a simmer - just until bubbles begin to form on the bottom of the pot. Then, pour the simmering water over the Mason jars until they are covered completely and carefully place them in the oven to bake for 30 minutes. Turn off the oven after 30 minutes but leave your Mason jars in the oven for 30 minutes more with the door closed.
Remove jars from the water and let cool for 1 hour. Place them in the refrigerator and chill for 8 hours or overnight.
To serve, remove the lids and top each custard with 1 tbsp (15 mL) of maple syrup.