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Baked Custard with Maple Ripple 
 
INGREDIENTS:
  • 3 eggs, slightly beaten
  • 4 tablespoons fructose
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 2 1/2 cups milk, scalded
  • 3/4 cup Cozy Cottage Sugar Free Syrup
DIRECTIONS:
Heat oven to 350F.
Blend eggs, fructose, vanilla and salt.
Gradually stir in milk.
Divide syrup among six custard cups or ramekins.
Slowly pour in custard (syrup will layer itself throughout custard).
Place the cups in a baking pan, not touching. Pour very hot water carefully into the pan within 1/2 inch of tops of cups.
Bake about 45 minutes or until custard is just set.
Remove cups from water.
Serve warm or chilled.
 
YIELD:  Makes 6 servings