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1
Preheat oven to 300F
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2
For caramel: Lightly butter four ramakin dishes.
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3
Combine sugar and water in heavy small saucepan.
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4
Stir over low heat until sugar melts.
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5
Increase heat; boil without stirring until deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 10 minutes.
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6
Immediately pour caramel into prepared dishes.
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7
Using oven mitts as aid, quickly rotate dishes to coat sides with some of caramel.
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8
Set aside.
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9
For custard: Whisk maple syrup, yolks and egg in medium bowl to blend.
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10
Combine cream and milk in heavy medium saucepan and bring to boil.
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11
Add a bit of the hot cream to the yolk mixture.
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12
Return this to the not cream mixture and whisk well.
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13
Divide custard among prepared dishes.
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14
Set dishes into 13 x 9 x 2-inch baking pan.
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15
Using your kettle, add enough hot water to pan to come halfway up sides of dishes.
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16
Cover baking pan with foil.
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17
Bake custards until set in center, about 55 minutes.
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18
Remove the custard one at a time from the oven.
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19
Leave the baking pan in the oven until cooled; then remove.
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20
(this step helps prevent from spilling any hot water on yourself) Chill custard uncovered until cold, at least 5 hours.
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21
(Can be made 1 day ahead.
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22
Cover; keep refrigerated.)
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23
To serve, run knife around dish sides to loosen custards.
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24
Invert onto plates.
