Maple Syrup Custard

Directions

1. 1
   Position the oven rack in the middle position; preheat oven to 325°; butter or spray six 4-ounce ramekins.
2. 2
   In a medium saucepan over med-low heat, warm the half-and-half and 1/2 cup of maple syrup just until steam begins to rise.
3. 3
   In a bowl, whisk the eggs until slightly thickened; add in the salt and rum.
4. 4
   Slowly pour the hot syrup mixture into the eggs, whisking constantly.
5. 5
   Set the ramekins in a large baking pan lined with a dish towel.
6. 6
   Set the pan on the oven rack and ladle the maple custard mixture into the ramekins.
7. 7
   Carefully add enough hot water to come halfway up the sides of the ramekins.
8. 8
   Bake 25-30 minutes, until barely set.
9. 9
   Carefully remove the pan from the oven and remove the ramekins from the water bath with a dish towel.
10. 10
    Refrigerate immediately, covering the ramekins with plastic wrap after slightly, at least 2 hours or even overnight.
11. 11
    Just before serving, garnish each custard with a dollop of whipped cream and walnut halves and drizzle with a teaspoon of the remaining maple syrup.