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Spa Custard With Maple Syrup Sauce Recipe
|Ground cinnamon||1 Pinch|
|Freshly ground nutmeg||1 Pinch|
|Barley malt sweetener||1 Pinch|
|Honey||1⁄3 Cup (5.33 tbs)|
|Whole milk||2 1⁄2 Cup (40 tbs)|
|For maple syrup sauce|
|Egg yolk||1 (At Room Temperature)|
|Maple syrup||1⁄4 Cup (4 tbs)|
|Vanilla extract||4 Drop|
|Skim milk||1⁄4 Cup (4 tbs) (Very Cold)|
Serving size: Complete recipe
Calories 1224 Calories from Fat 385
% Daily Value*
Total Fat 43 g65.8%
Saturated Fat 18.4 g92.2%
Trans Fat 0 g
Cholesterol 1088.7 mg
Sodium 602.7 mg25.1%
Total Carbohydrates 171 g57.2%
Dietary Fiber 0.69 g2.8%
Sugars 164 g
Protein 51 g102.5%
Vitamin A 35.5% Vitamin C 1.9%
Calcium 90.4% Iron 31.8%
*Based on a 2000 Calorie diet
Lightly butter six 3-inch custard cups or a 1-quart souffle dish.
Mix all the custard ingredients in a blender for 30 seconds.
Pour into the custard cups.
Place the cups in a baking pan and pour in enough very hot tap water to reach halfway up the sides of the cups.
Bake until the custard is set, 1 hour for the cups, 80 minutes for the 1 -quart mold.
Remove from the oven and let the custard cool to room temperature, then chill until cold, about 1 hour.
TO PREPARE THE SAUCE: Whisk the egg yolk in a small bowl until it is thick and lemon-colored, about 3 minutes.
In a small saucepan, bring the maple syrup to a boil.
Pour the boiling syrup over the egg yolk, whisking constantly.
Allow the mixture to cool, then chill.