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In a small saucepan heat the milk and maple syrup.
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Meanwhile, preheat the oven to 325F (160C).
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Get a kettle of water boiling for the water bath later.
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Split the vanilla bean (or skip and just add some vanilla extract when adding the egg yolks).
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Scrap out each half and add every flavorful bit to the milk.
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Scald or gently simmer the milk for 1 or 2 minutes.
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Mix the egg yolks in a small bowl.
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If you are not using a vanilla bean add the vanilla extract to the egg yolks.
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Remove the milk from the heat and let cool one or two minutes.
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Mix in a small amount of milk into the egg yolks stirring with a fork.
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This is called tempering the yolks.
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Add a bit more hot milk stirring to prevent curdling.
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Once tempered slowly add the egg yolks to the milk, stirring with a whisk.
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Divide the mixture amongst 4 creme brulee dishes or small ramekins and place in a baking dish big enough to fit.
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Add the boiling water to the pan at least 1/2 way up the sides of the ramekins.
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Carefully place in the preheated oven and bake for about 35 minutes until set.
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Remove from the oven, cool and refrigerate if not serving right away.
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This can be made the day before if needed.
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When ready to serve sprinkle each dish evenly with one teaspoon of the sugar.
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Use a torch, the fancy torches they sell in stores work but are quite slow, a propane plumbers torch works much faster and more evenly I find, or heat the broiler in your oven up nice and hot.
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Using the broiler or torch gently heat the sugar on top until it is bubbling and caramelizes in a rich brown color.
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Wait a minute while the sugar cools and hardens.
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Serve.
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If you use a torch you can serve and caramelize at the table and the guests will be even more impressed.
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True decadence and even better NO GUILT and we cut the fat in a big way.
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Enjoy.
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Photos included.
