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1
Preheat oven to 325 degrees F.
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2
Put syrup in 4-quart saucepan and bring to a boil. (Use a large saucepan, syrup will bubble up quite high.)
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3
Lower heat to simmer and cook until reduced by about two thirds, 15 to 20 minutes (syrup is ready when a few drops on a chilled plate are very sticky when rubbed with your fingers).
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4
Remove from heat and whisk in cream and milk.
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5
Return saucepan to heat and bring to low simmer.
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6
Meanwhile whisk yolks well with sugar and salt in large bowl.
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7
Remove maple cream from heat and let it cool for 5 minutes, then very slowly whisk it into the yolks.
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8
Strain through a chinois or fine-meshed sieve to remove any lumps of yolk.
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9
Arrange 8 4-ounce ramekins or custard cups in a flat-bottomed roasting pan large enough to accommodate them with 3/4 inch of space in between the cups.
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10
Evenly divide the custard among the cups; do not fill to the top.
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11
Carefully add enough hot tap water to roasting pan to come a third of the way up sides of cups.
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12
Cover roasting pan with foil, tenting it slightly so that foil does not touch top of custards.
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13
Put pan on middle rack of oven and bake for 35 minutes; rotate pan, then bake another 15 minutes and check for doneness.
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14
The custards are done when the centers are set a bit, even jiggly like gelatin.
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15
Total baking time will be 50 to 60 minutes.
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16
Remove pan from oven, remove foil, and let custards cool in water bath until you can safely pick them up, then let them cool to room temperature.
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17
Refrigerate at least 4 hours, until thoroughly chilled.
