Maple Sugar Creme Caramel

• 1 13 cups maple sugar (see note)
• 13 cup water
• 1 teaspoon butter
• 3 whole eggs, about 2/3 cup
• 1 egg yolk
• 1 cup milk

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

maple sugar, water, butter, eggs, egg yolk, milk

Taken from cooking.nytimes.com/recipes/2120 (may not work)