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Desserts

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Apple Lemon Puff
Baked Apples in Caramel Cream
Baked Banana Doughnuts
Biscotti
Blueberry Honey Cobbler
Butter Pecan Cheesecake
Caramel Apple Bars
Cherry Pear Dessert
Chewy Caramel Brownies
Chocolate Cheese Eclairs
Chocolate Eclair Icebox Dessert
Chocolate Filled Meringue Shells with Strawberry Sauce
Chocolate Swirl Cheesecake
Chocolate Tortillas
Chocolate-Orange Biscotti
Coffee Bars
Date Bars with Orange Icing
Funnel Cakes
Hostess® Twinkie Creme Filling
Ice Cream Pudding
Lazette's Luscious Strawberry Cheesecake
Lemon Squares
Maple Custard
Mocha-Chocolate Trifle
Nanaimo Bars
Orange Mousse
Peanut Butter Cupcakes
Rocky Road Ice Cream Recipe
Sinfully Rich Nonfat Fudge Sauce
Snicker Freeze
Strawberry Lemon Tart
Sugar Cookie Fruit Tart
Sweetened Condensed Milk
York Sensational Brownies
Zabaglione
Maple Custard

1 3/4 cups skim milk
1 egg
2 egg whites
3 tablespoons  sugar
1/2 teaspoon  maple flavoring
Dash  salt
4 teaspoons  maple-flavored syrup
2 cups  cut-up fruit

Heat oven to 350º. Heat milk in 1-quart saucepan just to boiling.  Remove from heat; cool. Beat egg, egg whites, sugar, maple flavoring and salt in small bowl. Gradually stir in milk. Pour into four 6-ounce custard cups.
Drop 1 teaspoon maple-flavored syrup carefully onto center of mixture in each cup (syrup will sink to bottom).
 
Place cups in square pan, 9 × 9 × 2 inches, on oven rack. Pour very hot  water into pan to within 1/2 inch of tops of cups. Bake about 45 minutes or until knife inserted halfway between center comes out clean. Remove cups from water.
 
Let stand 15 minutes. Unmold and serve warm with fruit.  Or cover, refrigerate and unmold at serving time. Immediately  refrigerate any remaining custard.  Yield: 4 servings.