Preheat oven to 350.
In a large bowl add all the ingredients. Using an electric mixer, beat on low, then medium until all of the ingredients are a little frothy. Then set the bowl aside until the bubbles settle.
Spoon 1tbsp of maple syrup into each of the 6 small ramekins, then swirl around until it coats the inside of the dishes as well as up the sides.
Working quickly, carefully pour the egg mixture into the ramekins until they are filled up 3/4 of the way.
Gently place each ramekin into a 9×13 glass baking dish. Now we want to make a “water bath”. This is super simple, using a 2-4 cup measuring cup, add hot but not boiling tap water. In total you want to add about 4 cups. Carefully and slowly pour the hot water into the glass baking dish until the water comes up the sides of the ramekins, about half way.
Gently place your baking dish into the oven, making sure none of the water sloshes into the custard cups.
Bake at 350 for about 50-60 minutes. Check after about 45 minutes. You want the custard to be set with just a little jiggle in the centre (NOT MUCH). Take out of the oven, and using tongs, very carefully lift the custard dishes from the water bath, placing on a cooling rack. In about 10 minutes, using a sharp knife, slide the knife down the inside of the dish, and do a slow lap around, releasing the custard from the sides of the dish. Then when you are ready to serve, invert each custard cup upside down on a little plate, flipping quickly so the maple syrup pools underneath the custard. Enjoy!