-
1
Preheat the oven to 325.
-
2
Spoon 1 teaspoon of maple syrup into each of twelve 1/2-cup ramekins, swirling to coat the bottoms.
-
3
Arrange the ramekins in a large roasting pan.
-
4
In a large stainless steel bowl, whisk the yolks with the whole eggs until blended.
-
5
Whisk in the remaining 3 cups of maple syrup.
-
6
Pour the mixture into the ramekins.
-
7
Carefully pour enough very hot water into the roasting pan to reach halfway up the sides of the ramekins.
-
8
Cover the pan with foil and bake for about 55 minutes, or until the custards are just set.
-
9
Using tongs, immediately remove the ramekins from the hot water and let cool to room temperature.
-
10
Refrigerate the custards for at least 6 hours or overnight.
-
11
Meanwhile, in a large skillet, melt the butter.
-
12
Add the pecans and stir to coat with the butter.
-
13
Cook over moderate heat until lightly browned, about 5 minutes.
-
14
Put the sugar in a large bowl.
-
15
With a slotted spoon, transfer the pecans to the bowl with the sugar and toss to coat.
-
16
Transfer the nuts to a baking sheet, shaking off any excess sugar.
-
17
Sprinkle lightly with salt.
-
18
Let cool.
-
19
Carefully run a thin knife around each custard.
-
20
Dip each ramekin in a bowl of boiling water, then quickly invert the custard onto a plate.
-
21
Spoon whipped cream over the custards, garnish with the sugared pecans and serve.
