Vanilla Custard Filling

Hey so... here's the vanilla custard recipe to fill crepes or to eat with fruit, etc.
As a side note:
I am around 90% processed sugar free. I don't include anything that has white or brown sugar in it, but will utilize maple syrup, honey, agave nectar, and brown rice syrup as a source of sweetening something up. (Try using grade B maple syrup whenever possible as it is more nutritious than grade A. Also, try to buy your honey from a local farm near your area)

Most custard recipes call for sugar, but I substituted this one with maple syrup and rice flour as a thickening agent.

1 cup milk
1-2 Tbsp Maple syrup (depending on how sweet you want it. Just note that a little goes a long way)
1 tsp vanilla
2 Tbsp mochiko (sweet rice flour or you can substitute with cornstarch)
2 egg yolks

Slow boil the milk.
Add in the maple syrup and vanilla.
whisk, whisk, whisk, until the milk becomes frothy.

Add in the egg yolks one at a time and whisk thoroughly.
keep stirring and out the final 2 tbsp of rice flour to thicken.
It should take around 5 minutes or so to thicken once everything is incorporated.
Cut up fruit and enjoy inside crepe or by itself!