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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This recipe goes with Pumpkin-Cranberry Custard with Maple Cream Ingredients:
1/2 cup 2% reduced-fat milk |
1/4 cup maple syrup |
2 large egg yolks, lightly beaten |
Directions:
1. Combine milk and syrup in a saucepan. Cook over medium heat until milk begins to steam.
2. Gradually add one-fourth of hot milk mixture to egg yolk. Add egg yolk mixture to pan. Cook over medium heat, stirring constantly, until mixture begins to thicken. Pour into a bowl. Cover and chill (mixture will thicken as it cools).
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