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.