Maple Crème Brûlée

Heat oven to 325°F. In 2-quart saucepan, heat whipping cream to simmering over medium heat; remove from heat. In medium bowl, beat whole eggs, egg yolks, syrup and salt with whisk. Gradually stir in warm whipping cream. Pour into 6 (4-oz) ramekins or custard cups. Place ramekins in 13x9-inch pan. Place pan in oven. Pour hot water into pan to within 1/2 inch of tops of cups.

Bake 1 hour 10 minutes or until knife comes out clean. Remove cups from water. Place on cooling rack; cool 30 minutes. Cover tightly with plastic wrap; refrigerate until well chilled. Set oven control to broil. In food processor, place maple sugar. Cover; process until sugar is finely chopped. Uncover custard cups; gently blot any condensation on custards with paper towel. Sprinkle custards evenly with sugar. Place in 15x10x1-inch pan. Broil with tops 4 inches from heat about 3 minutes or until sugar is caramelized. Serve immediately.