Butter six 6-ounce custard cups or 3-1/2-inch jumbo muffin cups, using the 1 teaspoon butter, and sprinkle lightly with the 3/4 teaspoon sugar. Set aside.
In a medium mixing bowl, combine the flour, the 1 cup sugar, and the baking powder. Add milk, eggs, and maple syrup. Beat until smooth.
Arrange apples in bottom of custard cups or muffin cups. Pour batter on top, filling 3/4 full.
Bake in a 350 degree F oven for 30 to 35 minutes or until golden, and toothpick inserted in centers comes out clean. Cool 10 minutes. Loosen the sides and remove from cups. Serve warm with Custard Sauce. Makes 6 servings.
If you like, replace the wine in the custard sauce with 1 teaspoon vanilla. The sauce will be slightly thicker without the wine.
In a heavy medium saucepan, combine whipping cream, sugar, 1 beaten egg, and 2 beaten egg yolks. Cook and stir over medium heat until mixture just coats a metal spoon. Remove pan from heat and immediately place in a bowl or sink of ice water to prevent overcooking; stir 1 to 2 minutes until cool. Strain, if you like. Meanwhile, in a small saucepan, bring semidry white wine to just boiling; reduce heat and boil gently until reduced to 1/4 cup (about 15 minutes). Remove from heat and cool. Stir the wine into custard mixture. Store, covered, in the refrigerator. Makes about 1-2/3 cups sauce.