Maple syrup jars are small, chilled custards flavored with pure maple syrup and served straight from their individual glass jars. This easy stovetop dessert sets in the refrigerator, so there is no need to bake or process jars; use heat-safe jars for cooking and keep the finished custards refrigerated.
Ingredients
- 2 cups (475 ml) whole milk
- 1 cup (240 ml) heavy cream
- ½ cup (120 ml) pure maple syrup, preferably Grade A amber or dark
- 2 tablespoons (25 g) granulated sugar
- 1 envelope (7 g) unflavored powdered gelatin
- 3 tablespoons (45 ml) cold water
- ⅛ teaspoon (0.5 g) fine salt
- ½ teaspoon (2.5 ml) vanilla extract
- ½ cup (120 ml) heavy cream, cold, for topping (optional)
- 1 teaspoon (5 g) maple syrup, for topping (optional)
Instructions
- Set six clean, heat-safe jars or ramekins, each about 6 ounces (180 ml), on a tray. In a small bowl, sprinkle the gelatin evenly over the cold water. Leave it to bloom for 5 minutes; it should absorb the water and become thick and spongy.
- While the gelatin blooms, combine the milk, 1 cup (240 ml) cream, maple syrup, sugar, and salt in a medium saucepan. Warm over medium-low heat for about 5–7 minutes, stirring occasionally, until steaming and the sugar has dissolved. Do not let the mixture boil: boiling can affect the texture and reduce the fresh maple flavor.
- Take the saucepan off the heat. Add the bloomed gelatin and stir for 1–2 minutes, until completely dissolved. Check the bottom of the pan for any gelatin grains, then stir in the vanilla. If the mixture has cooled enough to form a skin, warm it gently while stirring; do not boil it.
- Pour the mixture evenly into the six jars. Let them cool uncovered for about 20 minutes, then cover loosely and refrigerate for at least 4 hours, or until softly set. Keep the jars level and avoid moving them while they chill.
- If you want a whipped topping, beat the remaining ½ cup (120 ml) cold cream just until soft peaks form. Spoon a little onto each chilled jar and finish with a small drizzle of maple syrup just before serving.
Tips
- Use pure maple syrup. Pancake syrup is usually a flavored corn-syrup product; it will taste different and may make the custard sweeter. If using it, reduce or omit the granulated sugar and expect a less distinctly maple flavor.
- Bloom the gelatin properly. Sprinkle it across the water rather than dumping it in one heap. A lumpy bloom may not dissolve evenly, leaving small rubbery bits in the finished jars.
- Choose the right jars. Use small heat-safe glass jars or ceramic ramekins, not thin decorative jars that may crack when filled with warm custard. These are refrigerator desserts, not shelf-stable preserves.
- Adjust the set if needed. For a softer, spoonable custard, use 5 g gelatin; for a firmer set that travels more easily, use up to 8 g. Measure by weight when possible because gelatin packet sizes vary by country.
Serving Suggestions
Serve the jars cold, directly from the refrigerator, with the optional softly whipped cream and maple drizzle. For contrast, add a few toasted pecans or walnuts, a pinch of flaky salt, or thin slices of crisp apple or pear. A small shortbread biscuit or oat cookie on the side adds crunch without overwhelming the maple flavor.
For a simple dinner-party dessert, set the jars on a tray with toppings in separate bowls so guests can add their own. If serving outside, keep them chilled until the last moment; dairy custard should not sit at room temperature for an extended period.
Variations
- Maple-vanilla: Increase the vanilla to 1 teaspoon (5 ml) for a rounder, bakery-style flavor.
- Maple-spice: Warm the milk mixture with one cinnamon stick or a small pinch of ground cinnamon, then remove the stick or strain before adding gelatin. A little nutmeg also works.
- Dairy-free: Replace the milk and cream with 2 cups (475 ml) full-fat canned coconut milk. The result will be richer, with a noticeable coconut flavor. Keep the gelatin for the same set; for a vegetarian version, use a setting agent specifically formulated to replace gelatin and follow its package directions, since amounts and methods differ.
- Maple coffee: Dissolve 1 teaspoon (2 g) instant espresso powder into the warm milk mixture. The coffee adds a mild roasted note and makes the maple taste less sweet.
Storage and Reheating
Cover the jars and refrigerate within 2 hours of making them. They keep well for up to 3 days in the refrigerator; the surface may dry slightly if left uncovered. Add whipped cream, nuts, fruit, or other toppings just before serving for the best texture. Do not freeze: thawing can make the custard watery or grainy. These jars are not canned or preserved, and they must not be stored at room temperature. Reheating is not needed; serve chilled.
Frequently Asked Questions
Can I make maple syrup jars without gelatin?
Not with this exact recipe, because gelatin is what sets the custard. Agar-agar or another vegetarian setting agent can work, but it needs a different quantity and usually must be boiled briefly to activate. Follow the product’s instructions and expect a firmer, less creamy texture.
Why did my custard not set?
The gelatin may not have fully dissolved, the mixture may have boiled after gelatin was added, or the jars may not have chilled long enough. Refrigerate for another hour before judging. If it is still liquid after 5 hours, the gelatin was likely under-measured or not properly activated.
Can I use maple syrup instead of sugar?
The recipe already uses maple syrup for its main sweetness, while a small amount of sugar rounds out the flavor. You can omit the granulated sugar, though the custard will be slightly less sweet and may taste more intensely maple-forward.
Can I make these in advance?
Yes. Prepare and chill the custards up to 3 days ahead, keeping the jars covered in the refrigerator. Add whipped cream and any crunchy toppings shortly before serving.
Can I put the warm mixture in canning jars?
Use only jars labeled heat-safe, and do not process or store these as canned food. The custard contains dairy and is not shelf-stable; refrigerate it promptly and keep it cold until serving.
What size jars should I use?
Six jars holding about 6 ounces (180 ml) each give a generous individual serving. Smaller 4-ounce (120 ml) jars also work; divide the mixture among them and expect more servings with a shorter portion size.
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