Nutmeg Syrup Recipes

NUTMEG SYRUP

Steps:

• In large saucepan, combine the sugar, flour, cinnamon, nutmeg and water until smooth.
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Remove from the heat; stir in butter, vanilla and rum extract, if desired.

NUTMEG SYRUP

Steps:

• In a small saucepan over medium-high heat, combine all ingredients.
• Bring the mixture to a light boil, then reduce the heat just enough to keep it at full simmer.
• Keep small, gentle bubbles breaking the surface, not a rolling boil.
• Simmer for 30 minutes, until the syrup is thick enough to coat the back of a spoon.
• Remove from the heat; the syrup thickens as it cools.
• When cool, store in the refrigerator in a clean glass jar or bottle with a lid, or a plastic squirt bottle.
• If you like, you can leave the nutmegs in (they look nice!) and they will add more flavor during storage.

NUTMEG-MAPLE CREAM PIE

Steps:

• Preheat oven to 300 degrees. In a medium saucepan over medium-high heat, reduce maple syrup by a quarter, 5 to 7 minutes. Stir in cream and bring to a simmer. Remove from heat.
• In a medium bowl, whisk together egg yolks and egg. Whisking constantly, slowly add cream mixture to eggs. Strain mixture through a fine-mesh sieve into a cup or bowl with pouring spout. Stir in salt, nutmeg and vanilla.
• Pour filling into crust and transfer to a rimmed baking sheet. Bake until pie is firm to touch but jiggles slightly when moved, about 1 hour. Let cool to room temperature before serving.