3 ¾ cups heavy whipping cream
1 ¼ cup pure maple syrup
10 large egg yolks
about ½ cup sugar for burning
small butane kitchen torch (or oven broiler)
Preheat oven to 325 degrees.
In a bowl, combine the cream, maple syrup, and egg yolks, whisk until smooth. Strain mixture through a fine mesh strainer
Pour into eight-5oz ramekins. Set the ramekins in a shallow roasting pan and put them in the oven.
Pour enough hot water in the pan to come halfway up the sides of the ramekins. Bake for about an hour or until custards are set around edges and a little shaky in the center.
Carefully remove pan from oven and let custards cool to room temperature in the water bath. Once the custards are cool cover with plastic wrap and refrigerate for at least 6 hours.
To serve, remove plastic wrap from custards, and carefully dot off any moisture from the tops. Let custards come to room temperature. Sprinkle granulated sugar on custards rotating to cover evenly. Be sure to shake off any excess sugar. Take your torch (or use broiler) and burn until they are a nice dark caramel color. Serve immediately.