Method

Combine the first 200 ml of sugar, maple syrup and water in a sauce pot and bring to a boil with out stirring until a hard crack caramel (use a candy thermometer or as a test, the mixture should coat the back of a spoon). Immediately pour the mixture evenly into the bottom of the soup cups or ramekins. It will become solid quickly.

 

Heat the milk with the vanilla in a heavy bottom pot to just under a boil.

 

Whisk the egg yolks and eggs together with the remaining sugar and maple syrup. Gradually add the slightly cooled milk to the egg mixture until all combined.

 

Pour the mixture evenly into the soup cups or ramekins which contain the aforementioned caramel.

 

Bake in a pan covering the soup cups or ramekins about half way up with water (also known as a bain marie) for about 40 minutes at 300ºF (150ºC). The crème caramels may be cooled, covered and refrigerated to be baked later if desired but it is easier to store in the fridge after it is baked.

Yield: 15 individual 177ml (6oz) soup cup or ramekin