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']
Put oven rack in middle position and preheat oven to 350°F.
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 hot water bath , 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.
Carefully transfer cups to a rack and cool to warm, about 30 minutes.
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