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Maple Creme Caramel (taken from All Stirred Up)

1 and 3/4 cups granulated sugar 1/3 cup water 6 eggs 3 cups whole milk 1/4 cup pure maple syrup 2 tsp vanilla 1/2 tsp salt boiling water

In a small, heavy-bottomed saucepan, bring 1 and 1/4 cups of the sugar and water to a boil over medium-high heat; cook, without stirring, for about 8 minutes or until golden-coloured caramel syrup forms. (Watch carefully because caramel burns quickly.) Immediately pour some into each of 8 ungreased 6-oz custard cups. Carefully swirl hot caramel about halfway up sides of each cup. Place cups in roasting pan or divide between 2 smaller pans with high sides. In a large bowl, whisk eggs with milk, remaining sugar, maple syrup, vanilla and salt until well blended. Pour through fine strainer into caramel-lined cups, filling almost to top. Pull centre rack partially out of oven and set pan on rack. Carefully pour boiling water between filled cups to come about 1 inch up side of pan. Slide rack back into oven; bake at 350 F for 35 minutes or until knife inserted near edge of one of the custards comes out clean. Using tongs, remove each custard cup to rack; let cool. Cover each with plastic wrap and refrigerate at least 24 hours of for up to 4 days. To serve, use fingers to pull away custard edge from cup; invert onto dessert plates, scraping out any caramel adhering to cup.

serve with Lailey Vineyard 2002 Vidal Icewine or Select Late Harvest Vidal www.laileyvineyard.com