Lightly sweet and smooth, old-fashioned custard is a great way to get protein into your kids in the morning. Make it in shallow canning jars and you can even top with a lid and pack it with a spoon for breakfast on the go.
2 cups 2% milk
3 large eggs
1 large egg yolk
1/3 cup maple syrup
1/4 tsp salt
pinch cinnamon, for each
Preheat oven to 325°F (160°C).
Heat milk in a saucepan over medium until it just begins to boil. Remove from heat.
Combine eggs, egg yolk, maple syrup and salt in a mixing bowl and whisk until fully combined.
Pour milk into egg mixture in a slow, steady stream while whisking constantly until uniform. Pour through a fine strainer into a clean bowl and then into six ½-cup ramekins or shallow canning jars. Sprinkle a pinch of cinnamon over each.
Set filled jars into a roasting pan and carefully pour in enough hot water around jars to reach halfway up the sides.
Bake for 40 min or until custard is set with just a slight wiggle in the centre.
Carefully remove ramekins from water bath and allow to cool. Serve at room temperature, or cover and chill until ready to serve.
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