Leftover Yolk Custard

After making the macaroon nests in my previous post I was left with two forlorn looking yolks sitting in a bowl on the counter. I couldn't bear to see their golden goodness slip down the drain so I thought, "Aha! Custard."

Leftover Yolk Custard

Makes 3 individual custards

• 2 egg yolks, left over from another recipe
• 1 whole egg
• 1 1/2 cups milk
• 1/8 cup maple syrup
• pinch salt

• Beat together the yolks and the egg. Add milk, syrup, and salt and combine well. Strain into one large dish or a few individual dishes. Place custard dish(es) in another dish and fill with hot water so that water comes about half way up the custard dishes. Bake in a 300-degree oven for about half an hour or until a knife comes out clean. Custards should still be very jiggly in the middle--they will continue to firm up as they cool.

Serve at room temperature alone or with an accompaniment of your choice.