- 1 cup whole milk (can use cream, soy, rice, almond or other milk)
- 2 tbsp. maple sugar
- 2 egg yolks, beaten
Put cream and sugar in a pot on a low heat. Beat two egg yolks in a bowl. Ladle a small amount of the warm cream/sugar mixture into the eggs and combine. Then slowly add the eggs to the milk and sugar, whisking gently. Do NOT add egg yolks directly to the hot liquid without warming them first – otherwise custard will become scrambled eggs! Whisk on a low heat until thick. Ladle into small serving bowls and cool in the refrigerator. Sprinkle with Nutmeg. Makes four servings.