MAPLE PECAN CUSTARD
This...is...to...die...for. Made for RSC #10. This multiplies well. I tripled it for guests this weekend, put it in a (LARGE) pan & it still cooked the same. Enjoy!
Provided by Elmotoo
Categories Dessert
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F.
- Break up pecans & scatter on the bottom of an 8x8 or 9x9 baking dish.
- Sprinkle raisins on top.
- Combine remaining ingredients very well with a whisk & pour slowly over pecans & raisins.
- Bake 1 hour - 1 hour 15 minutes until just set. Cool & refrigerate.
Nutrition Facts : Calories 540.2, Fat 33, SaturatedFat 12, Cholesterol 267.5, Sodium 167.7, Carbohydrate 51.4, Fiber 2.2, Sugar 38.7, Protein 12.4
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LETS TALK DOGGOS
[email protected]I'm not much of a baker, but this recipe is just so easy to follow. Thank you for sharing!
Nargis Zarifi
[email protected]I forgot to add the flour to the custard mixture before baking it. Mine ended up a bit too watery. Will try again and make sure I follow the instructions properly next time.
JIBON Pramanik
[email protected]I think this recipe would work better with a salted-caramel base, instead of a regular custard base.
Rokon_ Ahmed
[email protected]Instead of using the oven, I cooked the custard mixture in a slow cooker for 2 hours on low heat. Amazing results! Just as good as the oven-baked version.
Shekina Omba
[email protected]Easier to make than I originally thought. This is definitely going to be part of my go-to dessert rotation.
WJ Smith
[email protected]I used this recipe to make a sugar-free version of custard for my mom who's prediabetic. Turned out pretty well! Great recipe!
Ambika Thapa
[email protected]I've never had custard before, but this one's my new favorite dessert! It's got loads of flavor and the crust is so addictive. 10/10!
Mastour Heleiw
[email protected]I made this recipe gluten-free by using a gluten-free flour blend. It's a great treat for family members who have celiac disease.
Donzy Sly
[email protected]I've tried this custard recipe maybe 6 times already. I'm still working on achieving that beautiful golden-brown crust.
MONEY KING
[email protected]Not bad! The final dish looks just a bit different from the picture you posted. I need to work on my patience and technique, I guess.
Sabu Poudel
[email protected]Tastes just like the custard I used to buy at my local farmer's market! Thanks for sharing such an easy recipe!
Roy Jaramillo
[email protected]Made this for a party. Halved the recipe and baked in small individual custard cups. Looked and smelled lovely! Everyone enjoyed them a lot!
Khadijah Ahmad
[email protected]I added about a ½ cup more of chopped pecan nuts to the custard mixture before baking. So addictive! I will definitely make this again and try adding different nuts into the custard base to see how it goes.
Junaid Mian
[email protected]I did not have any maple syrup on hand, so I subbed in brown sugar. Also included a few drops of vanilla extract for a little extra flavor boost.
Safyan Malik
[email protected]Subtle but sweet! The maple and pecan combination here is lowkey, but a good choice for folks who want a not-so-sweet treat.
Chris Thomas
[email protected]This recipe is so easy to follow! I'm not much of a baker, but this turned out beautifully! 10/10!