Preheat the oven to 325 degrees
TRADITIONAL: Mix all 6 ingredients in the large bowl until well incorporated. ( Ignore the Vegan only ingredients.)
Insert cupcake liners into the muffin tin. Grab the cookie sheet & fill bottom ½ full with water. Place the muffin tin in the cookie sheet with water to temper the custard as it cooks.
Using a ⅓ measuring cup ladle the mixture into the prepared cupcake liners as evenly as possible and no more than ¾ full.
Bake for 40 minutes @ 325 on the bottom rack. For a more caramelized look & taste, bump up the heat to 350 degrees for 5-10 minutes depending on how your oven cooks. Check at 5 minutes and add more time if the butter and maple syrup hasn't (turned a golden brown color). The custard should be firm but jiggly.
Remove from oven and allow to cool completely before placing in the refrigerator to set for 1 hours. Your custard may crack or split if you do not let it cool completely.
VEGAN option: If making this recipe vegan you will use a high speed blender rather than a large bowl and you will NOT bake it. Instead you will freeze it after blending and defrost 1-2 hours before eating.Mix all ingredients (EXCEPT the lecithin granules) until well incorporated (about 2-3 minutes in a Vitamix or high speed blender). With the blender still running add in the lecithin and blend for another 2 minutes. 3 tablespoons of Lecithin should set well.Insert cupcake liners into the muffin tin & ladle the mixture in using a ⅓ measuring cup.Put in the freezer for 2 hours to set, then you can move to the fridge when you are ready to thaw & eat. The vegan butter/coconut oil may not caramelize & make the famous flan syrup but that's ok! You can make your own vegan caramel sauce or for an even healthier version buy some Yacon Syrup.
This dessert freezes VERY well and keeps for about 2 months in the freezer, if you can keep them that long. (I know we can't.)
Move to the fridge to thaw before serving.