Maple Custards

Directions

In a saucepan over high heat, bring ½ cup maple syrup to a boil.

Cook until thickened and reduced to about ¼ c, about 4 minutes.

Reduce heat to low; pour in skim milk and evaporated skim milk.

Stir until the syrup has blended with the milk.

Remove from the heat. In a mixing bowl, lightly whisk eggs and egg yolks until combined.

Gradually whisk the hot milk mixture into the eggs.

Skim off any foam and pour the mixture into four 6 oz custard cups or ramekins.

Preheat over to 350℉ (180℃). Place the filled custard cups in a shallow baking dish and add enough hot water to come ⅔ of the way up the sides of the cups.

Bake for 30 to 40 minutes, or until a knife inserted in the center of a custard comes out clean.

Serve the custards warm or chilled, with 1 teaspoon of the remaining maple syrup drizzled over each.