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1
Preheat the oven to 325 degrees.
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2
Sift the maple sugar and set aside all but 2/3 cup.
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3
Combine the 2/3 cup maple sugar and the water in a heavy saucepan and bring to the boil.
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4
Cook, stirring often, about 4 minutes or until the syrup is thickened and coats a spoon.
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5
It will drip threadlike when poured from a spoon.
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6
Stir in the butter.
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7
Pour an equal portion of the syrup into each of 4 1/2-cup molds (small individual souffle dishes are ideal).
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8
Let cool.
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9
Combine the whole eggs, egg yolk, milk and remaining 2/3 cup maple sugar in a mixing bowl and beat to blend thoroughly.
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10
Strain the mixture into a glass measuring cup.
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11
Carefully and slowly pour equal portions of the mixture into the molds.
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12
Carefully arrange the molds side by side in a heat-proof baking dish and pour boiling water around the molds.
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13
Place the molds in the water bath in the oven and bake 40 to 50 minutes or until the custard is set in the center.
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14
Remove the molds from the water bath and arrange on a rack to cool.
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15
Serve at room temperature or slightly chilled.
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16
The dessert may be unmolded before serving.
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17
To unmold, run a sharp knife around the inside of each dish.
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18
Unmold onto flat serving dishes.
