Title: MAPLE CUSTARDS
Categories: Desserts, Ew
Yield: 4 servings
1/2 c Pure maple syrup*, plus
4 t For topping
3/4 c Skim milk
2/3 c Evaporated skim milk
2 lg Eggs
2 lg Egg yolks
*for the richest flavor, use syrup graded "Dark Amber"
In a saucepan over high heat, bring 1/2 c maple syrup to a boil. Cook until
thickened and reduced to about 1/4 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 degrees. Place the filled custard cups in a
shallow baking dish and add enough hot water to come 2/3's 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 t of the remaining maple syrup drizzled over each.
