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.