A silky custard flavored with just enough maple for a springtime treat.
Bring the milk and cream to a simmer in a saucepan and turn it off and allow it to cool slightly. Whisk in the maple syrup and salt.
Separate three eggs, reserving the whites for another use. Whip the egg yolks with a whisk.
While whisking, slowly pour the warm cream into the egg yolks. Start with a little at a time so you don't cook the egg yolks.
Once all the milk and cream is incorporated, pour the mixture into pots de creme pots and cover with lids. If you don't have those, any small oven-safe container covered with foil works well. Keep in mind that these are very rich, and each serving is about 1/2 cup.
Bring water to a boil and pour it into a deep oven safe baking dish. The water should be about 1 inch deep. Add the pots de creme to the water bath, and place the entire dish in the oven. This is called cooking the pots de creme in a bain marie. The pots de creme will bake in the water bath so that they don't dry out or burn, but the water will not go into the pots.
Bake for 40 to 50 minutes at 300 degrees F until the pots de creme are set in the center, but still jiggly.
For best results, allow the pots de creme to cool completely before eating. Trust me on this one, they taste much better fully cooled.