as adapted from saveur.com

Ingredients:

• 2 tablepsoons packed light brown sugar
• 1/2 teaspoon kosher salt
• 3 egg yolks
• 2 whole eggs
• 1/2 teaspoon vanilla extract
• 1½ cups milk
• 1½ cups heavy cream
• 1/3 cup maple syrup (Grade B if available)
• heavy whipping cream for garnish

To make:

• Heat oven to 350 degrees F
• Combine brown sugar, salt, egg yolks, whole eggs, and vanilla in a medium bowl until smooth. Add milk, cream, and maple syrup, and whisk until smooth

  

• divide among eight 4-oz. ramekins or custard cups. Place ramekins in the bottom of a large roasting pan. Pour boiling water into pan until it comes halfway up sides of ramekins. Place roasting pan with ramekins and boiling water in oven.

• Bake until custards are set on top but slightly loose in the middle, about 1 hour. Remove from water bath and let cool; refrigerate until chilled, at least 2 hours.

  

 

• Serve with dollops of freshly whipped cream.