Evaporated milk produces a smooth, creamy custard for less than the cost of cream, but there’s no skimping on flavor.  Applesauce and maple-flavored syrup give a rich taste to this easy-to-make dessert.  For extra economy, you can prepare your own applesauce from an apple or two that are slightly past prime.  Dress up the custards for a special occasion by sprinkling with raisins or other dried fruit bits before serving.

In medium mixing bowl, beat together all ingredients except cinnamon and optional syrup until well blended.  Place six (6 oz. each) custard cups or 1 1/2-quart casserole in large baking pan.  Pour egg mixture into cups or casserole.  Sprinkle with cinnamon, if desired.  Place pan on rack in preheated 350° F oven.  Pour very hot water into pan to within 1/2 inch of top of custard.

Bake until knife inserted near center comes out clean, 25 to 35 minutes for custard cups or 35 to 45 minutes for casserole.  Remove immediately from hot water.  Cool on wire rack about 5 to 10 minutes.  Serve warm or chilled, drizzled with syrup, if desired.