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1
Preheat oven to 300 degrees.
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2
Fill a kettle with water and place over high heat to bring to a boil.
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3
In a 4 to 6 quart saucepan, bring maple syrup to a boil and cook over medium heat until thickened and reduced by about half, about 5 minutes.
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4
Remove from heat and whisk in cream, salt and vanilla.
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5
In a medium bowl, whisk together egg, yolks and brown sugar.
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6
Add about a third of the cream mixture, and whisk to blend.
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7
Pour into remaining cream mixture and whisk until well blended.
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8
Strain through a fine-mesh strainer.
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9
Divide evenly among six 8-ounce ramekins, and place in a deep metal baking or roasting pan (using a glass or ceramic pan may increase baking time).
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10
Carefully add enough boiling water to pan to come halfway up sides of ramekins.
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11
Cover pan securely with foil to seal it closed.
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12
Bake for 20 minutes, then rotate pan, release steam by lifting foil cover and replace foil securely.
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13
Continue baking rotating pan, releasing steam and re-covering every 15 to 20 minutes until custards are completely set around edges and slightly loose in centers, about an hour more.
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14
Remove pan from oven, remove foil and allow custards to come to room temperature in water bath.
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15
Remove from pan, cover each custard with plastic wrap (not touching surface) or a small plate and refrigerate for at least 30 minutes or up to 2 days before serving.
