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Creme Brulee:.
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Preheat oven to 350 degrees F. Lightly coat six 6-ounce custard cups or ramekins* with cooking spray.
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Place custard cups in a 3-quart rectangular baking dish; set aside.
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In a heavy small saucepan, combine whipping cream and the 3 tablespoons sugar; heat over medium heat just until bubbly, stirring occasionally.
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Remove from heat; set aside.
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Meanwhile, in a large bowl, combine egg yolks, maple syrup, vanilla, and salt.
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Beat with a wire whisk or rotary beater just until combined.
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Slowly whisk hot whipping cream mixture into the egg yolk mixture.
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Divide mixture among prepared custard cups.
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Place baking dish on oven rack.
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Pour enough boiling water into the baking dish to reach halfway up the sides of the custard cups.
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Bake for 30 to 35 minutes or until mixture in custard cups appears set when lightly shaken.
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Transfer custard cups to a wire rack; cool.
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Cover and chill for at least 1 hour or up to 24 hours.
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Before serving, let custard cups stand at room temperature for 20 minutes.
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Meanwhile, for caramelized sugar, in a heavy 8-inch skillet, heat the 1/4 cup sugar over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly.
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Do not stir.
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Once sugar starts to melt, reduce heat to low; cook about 5 minutes more or until all of the sugar is melted and golden brown, stirring as needed with a wooden spoon.
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Quickly drizzle some of the caramelized sugar over each creme brulee.
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(If sugar starts to harden in the skillet, return to heat, stirring until melted.)
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Sprinkle individual servings with toasted hazelnuts.
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Serve immediately.
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Whipped Cream:.
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Put cream in a cold bowl with syrup, vanilla and cinnamon if using, mix slightly and taste.
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Add more cinnamon if desired.
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Whipped cream will usually come out slightly less sweet once it is fully whipped than when you tasted it unwhipped.
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Whip until soft peaks or a little more if you want firmer cream - do not over beat unless you want sweet maple butter!
