Maple Custard Cups

• 2 whole large eggs
• 2 large egg yolks
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1/4 cup dark amber or Grade B maple syrup
• 2 tablespoons granulated maple sugar (see cooks' note, below)
• 1/2 teaspoon vanilla
• 1/4 teaspoon salt
• a 13- by 9-inch baking pan; 6 (6-oz) custard cups or ramekins

1. Put oven rack in middle position and preheat oven to 350u0b0F.
2. Whisk together all ingredients in a large bowl until sugar is dissolved, then pour through a fine-mesh sieve into a 1-quart glass measure. Divide custard evenly among cups, then transfer cups to baking pan. Bake in a
3. , pan covered loosely with foil, until custards are just set and a knife inserted in center of one comes out clean, 35 to 40 minutes.
4. Carefully transfer cups to a rack and cool to warm, about 30 minutes.

eggs, egg yolks, milk, heavy cream, dark amber, maple sugar, vanilla, salt, baking pan

Taken from www.epicurious.com/recipes/food/views/maple-custard-cups-234000 (may not work)