1/2 c  Pure maple syrup*, plus
4 ts 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 2/3s 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.