1Heat oven to 350°F. Heat milk just to boiling in 1-quart saucepan; cool.
2Beat egg, egg whites, sugar, maple extract and salt in small bowl; gradually stir in milk. Pour into four 6-ounce custard cups. Drop 1 teaspoon maple syrup carefully onto center of mixture in each cup (syrup will sink to bottom).
3Place cups in square pan, 9x9x2 inches, on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups. Bake about 45 minutes or until knife inserted halfway between center and edge comes out clean. Remove cups from water. Let stand 15 minutes.
4Cover and refrigerate at least 2 hours but no longer than 12 hours. Unmold at serving time. Top with fruit. Immediately cover and refrigerate any remaining custards.