Maple Custards with Sugared Pecans

1. 1

   Preheat the oven to 325.

2. 2

   Spoon 1 teaspoon of maple syrup into each of twelve 1/2-cup ramekins, swirling to coat the bottoms.

3. 3

   Arrange the ramekins in a large roasting pan.

4. 4

   In a large stainless steel bowl, whisk the yolks with the whole eggs until blended.

5. 5

   Whisk in the remaining 3 cups of maple syrup.

6. 6

   Pour the mixture into the ramekins.

7. 7

   Carefully pour enough very hot water into the roasting pan to reach halfway up the sides of the ramekins.

8. 8

   Cover the pan with foil and bake for about 55 minutes, or until the custards are just set.

9. 9

   Using tongs, immediately remove the ramekins from the hot water and let cool to room temperature.

10. 10

    Refrigerate the custards for at least 6 hours or overnight.

11. 11

    Meanwhile, in a large skillet, melt the butter.

12. 12

    Add the pecans and stir to coat with the butter.

13. 13

    Cook over moderate heat until lightly browned, about 5 minutes.

14. 14

    Put the sugar in a large bowl.

15. 15

    With a slotted spoon, transfer the pecans to the bowl with the sugar and toss to coat.

16. 16

    Transfer the nuts to a baking sheet, shaking off any excess sugar.

17. 17

    Sprinkle lightly with salt.

18. 18

    Let cool.

19. 19

    Carefully run a thin knife around each custard.

20. 20

    Dip each ramekin in a bowl of boiling water, then quickly invert the custard onto a plate.

21. 21

    Spoon whipped cream over the custards, garnish with the sugared pecans and serve.

* Per serving · 4 servings · Values may vary.