Maple-Sugar Creme Caramel

• 1 cup maple sugar
• 1 tablespoon unsalted butter
• 4 whole eggs
• 2 egg yolks
• 2 1/2 cups milk
• 1 cup maple sugar

1. Set out 6 6-ounce custard cups or ramekins.
2. Combine 1/2 cup water and 1 cup maple sugar in a small saucepan.
3. Bring to a boil over medium-high heat.
4. Reduce heat to medium, and simmer for 5 minutes or until the syrup looks dark and shiny and is thick enough to coat a spoon.
5. Remove from the heat, and whip in the butter.
6. Spoon evenly into the bottom of each cup.
7. Allow to cool; the syrup will thicken.
8. Preheat oven to 325 degrees.
9. Bring about 1 quart water to a boil for the water bath (bain-marie).
10. Combine the eggs, egg yolks, milk and maple sugar.
11. Mix very well, so that the sugar dissolves completely.
12. Spoon about 2/3 cup of custard into each cup.
13. Place the cups in a baking pan, and fill with enough boiling water to come about halfway up the sides of the cups.
14. Cover loosely with aluminum foil and bake for about 35 minutes, or until set.
15. A toothpick inserted into the center should come out clean.
16. Chill thoroughly for about 2 hours.
17. Loosen the custards with a small knife, and unmold onto plates.
18. Be sure to serve all the sauce from each cup.
19. Top with sweetened whipped cream, if desired.

maple sugar, unsalted butter, eggs, egg yolks, milk, maple sugar

Taken from cooking.nytimes.com/recipes/6279 (may not work)