Active Time

　　15 min

　　Total Time

　　1 1/2 hr

　　Maple syrup and maple sugar infuse a simple vanilla custard with a rich caramelized flavor.

　　

Ingredients

Makes 6 servings

　　2 whole large eggs

　　2 large egg yolks

　　1 1/2 cups whole milk

　　1/2 cup heavy cream

　　1/4 cup dark amber or Grade B maple syrup

　　2 tablespoons granulated maple sugar (see cooks' note, below)

　　1/2 teaspoon vanilla

　　1/4 teaspoon salt

　　

Special Equipment

a 13- by 9-inch baking pan; 6 (6-oz) custard cups or ramekins

　　

Step 1

Put oven rack in middle position and preheat oven to 350°F.

　　

Step 2

Whisk together all ingredients in a large bowl until sugar is dissolved, then pour through a fine-mesh sieve into a 1-quart glass measure. Divide custard evenly among cups, then transfer cups to baking pan. Bake in a hot water bath , pan covered loosely with foil, until custards are just set and a knife inserted in center of one comes out clean, 35 to 40 minutes.

　　

Step 3

Carefully transfer cups to a rack and cool to warm, about 30 minutes.

　　Cooks' notes:

　　·Custard is best when eaten immediately, but can be made 1 day ahead and chilled, covered. ·Maple sugar is usually sold granulated, but if you find a brand sold as very large granules, pulse the sugar in a blender until it becomes more finely granulated.