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Maple and Cream Cheese Custards

Ready in 55 mins

Recipe by Graham 

Maple and Cream Cheese Custards are an absolute delight. Loved equally by adults and children, they are super-easy to make and can be prepared well in advance.

My wife and I recently visited a quiet town in the Loire Valley of France, where we have some good friends. One evening, we had dinner at a little restaurant in the town square. The whole meal was fantastic, but the best part was the Maple and Cream Cheese Custards. I asked the chef for the recipe, but he politely refused ... until we bribed him with a glass (or two) of wine!

Preparation Time

10 Minutes

Cooking Time

45 Minutes

Ingredients for Maple and Cream Cheese Custards

If you are not familiar with any ingredients, please check our International Cooking Terms page.

Currently displaying quantities in US Imperial Measurements

To serve 6:

6 eggs
6¾ fl oz maple syrup
8½ fl oz double cream (heavy cream)
6¾ fl oz milk
4 oz cream cheese
  pinch ground cinnamon

How to Cook Maple and Cream Cheese Custards

  1. Separate the egg yolks and beat together in a small bowl to a homogeneous consistency. Whisk in the maple syrup then set aside.
  2. In a small saucepan, combine the double cream (heavy cream) and milk and bring it slowly to a gentle simmer. Whisk in the cream cheese and cinnamon. Just before the milk mixture comes to the boil remove it from the heat and pour about half of it into the beaten eggs. Immediately stir everything back into the saucepan.
  3. Pour the milk/egg mixture into six tea cups or ramekins. Place all the ramekins into a roasting pan and fill it halfway with hot water to create a bain-marie. Cover with foil and bake in a preheated moderate oven (Mk 3 - 325ºF - 170ºC) for 35-45 minutes until the custard is set.
  4. Chill completely before serving
GRAHAM'S HOT TIP:
Make sure your cream cheese is at room temperature before adding to the cream-milk mix. It makes it much easier to obtain a consistent mix.