Maple Creme Caramel

Creme Caramel or Flan?  Call it what you will, it's delicious and easy to make in advance, in fact, you really have to make it in advance.  The addition on maple makes it great for fall (even though as I post this I realize it's spring....still...delicious any time of year!

Maple Crème Caramel

Ingredients

• 3/4 cup sugar
• 1/2 tsp. lemon juice
• 5 eggs
• 1/4 tsp. salt
• 3 cups half-and-half
• 1/2 cup maple syrup

Servings: 4-6
Cook time: 1 hour

Preheat oven to 350.
In a small skillet over medium heat, melt 1/2 cup sugar and lemon juice with a couple drops of water, stirring constantly until it is a light brown syrup. Pour syrup into pie plate; set plate in casserole dish or roasting pan.
Beat eggs, salt, and remaining sugar until lemon-colored. Gradually beat in milk, maple syrup, and vanilla. Once mixture has settled, with all air bubbles out, pour mixture into pie plate.
Pour hot water into baking pan to within 1-inch of top of cups. Bake 1 hour or until knife inserted in center comes out clean. Cool, loosen custard with knife; invert into a rimmed platter when ready to serve.