1/2 cup heavy cream
1 3/4 cups maple syrup
7 Tablespoons unsalted butter
1 Tablespoon all-purpose flour
extra maple and Maldon salt for garnishing
Preheat the oven to 350º
Place 4 small (6 ounce) ramekins in a half baking sheet tray.
In a medium sauce pan heat the heavy cream, maple syrup and butter over medium heat until the butter melts. Remove from heat. Let the mixture cool for 5 minutes. Using (preferably) a stick blender or a whisk add the eggs and blend until the eggs are completely incorporated. Add the flour and blend again. Divide the mixture between the 4 ramekins.
Bake until filling is set— about 45 minutes.
The custard is done when the edges have cracked a little and the center set but still jiggly.
Let the custards cool for about 15 minutes. Pour extra maple on top and sprinkle with Maldon.