I started with the recipe here:

http://gonewengland.about.com/od/maplerecipes/r/recmplcrmbrulee.htm

With my modifications, and Ghandi's help, it is delicious, but it could still
use some work.

For starters, I've eliminated all of the egg white, so it's just four egg
yolks now.  I think it could use a bit more cooking time than 55 minutes,
especially when cooking a large batch.  Not covering the pans with foil
might help; I did that accidentally the first time, and it worked pretty
well.

I've multiplied the maple syrup by 1.5, which really helps the flavor.  I'm
still experimenting, and may increase the cooking time to compensate.

My oven shelves are not adjustable to exactly the right distance from the top
element, so it takes anywhere from 2.5 to 4.5 minutes to melt the maple sugar.

Here's the modified recipe:

Yield: 4 servings

INGREDIENTS:
3/4 cup Pure Vermont Maple Syrup
4 large egg yolks
1.5 cups whipping cream
1/2 cup whole milk
Granulated Pure Vermont Maple Sugar

PREPARATION:
Preheat oven to 325 degrees. Whisk maple syrup and yolks in medium bowl to
blend. Combine cream and milk in a heavy medium saucepan and bring to a boil.
Gradually whisk hot cream mixture into yolk mixture.

Divide custard among prepared dishes. Set dishes into roasting pan. Add
enough hot water to pan to come halfway up sides of dishes. Cover pan with
foil. Bake custards until set in center, about 55 minutes. Chill custard
uncovered until cold, at least 5 hours. (Can be made a day ahead. Cover; keep
refrigerated.) Before serving, top with maple sugar and burnish carefully
with a blow torch, or put under the broiler 2 (or more) minutes until sugar
is melted.