Instructions: Cook 1/2 cup maple syrup in a heavy saucepan over medium-high heat until syrup reaches hard ball stage (260 degrees). Pour immediately into 6

(6-ounce) custard cups coated with cooking spray; tip quickly to coat bottom of cups. Set aside.

Place flour in a medium bowl; gradually add remaining 1 cup maple syrup, stirring with a wire whisk until blended. Add milk, vanilla, and eggs; beat at low speed of a mixer until well-blended. Pour evenly into prepared cups; place cups in a 13 x 9-inch baking pan. Add hot water to pan to a depth of 1 inch.

Bake at 375 degrees for 1 hour and 10 minutes or until a knife inserted in center comes out clean. Remove cups from water; let cool completely on a wire rack. Cover and chill 2 hours.

Yield: 6 servings.

NOTES : To serve, loosen edges of custard with a knife or rubber spatula.

Place a dessert plate, upside down, on top of each cup; invert custard cups onto plates. Drizzle any remaining syrup over custard.

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