Maple Custard Cups

Preparation 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. Cooks' notes:·Custard is best when eaten immediately, but can be made 1 day ahead and chilled, covered. ·Maple sugar is usually sold granulated, but if you find a brand sold as very large granules, pulse the sugar in a blender until it becomes more finely granulated.

Preparation 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. Cooks' notes:·Custard is best when eaten immediately, but can be made 1 day ahead and chilled, covered. ·Maple sugar is usually sold granulated, but if you find a brand sold as very large granules, pulse the sugar in a blender until it becomes more finely granulated.