Scalded milk gets whisked slowly into eggs beaten with maple crystals and vanilla, then the custard bakes gently at a low 325 degrees until just set, delivering a crème caramel of silky sweetness.
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Preheat oven to 325°F.
In large bowl, combine eggs, maple crystals, salt and vanilla.
In small saucepan, scald milk (heat to just below ), then slowly whisk into egg mixture.
Strain mixture through chinois and skim foam from surface.
Set 6 ramekins in water bath reaching halfway up their sides. Add enough caramel* to cover bottom of ramekin. Carefully pour in custard.
approximately 60-90 minutes . Water should be almost as custard cooks. Do not let it as this makes the custard grainy.
To test for doneness, insert thin-bladed knife about an inch or two from the center. Custard is done if knife comes out clean. Center may not be completely set, but it will continue to cook in its own heat after removal from the oven.
Chill completely and un-mold right before service.
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