Preheat oven to 325F.

In a medium size pot, heat the cream, vanilla bean seeds, and the split pod. Bring to a boil over medium heat, then remove from heat and let cool for 15 minutes. Remove the split vanilla pod (which, once rinsed and dried, can be used to make more vanilla sugar).

While the cream mixture cools, beat the egg yolks and maple syrup with a whisk until well blended.

While whisking constantly, mix the hot cream a little at a time, to the egg yolk mixture. Once all blended, pour the mixture into eight individual ½-cup ramekins. Place the ramekins in a large casserole dish and place on the middle rack of the oven. Before closing the oven door, fill the casserole dish with hot water until it reaches halfway up the side of ramekins to make a water bath.

Bake for 35-40 minutes until the custards are just set but still wiggle in the middle. Remove from heat. Drain the water. Place the ramekins on a cookie sheet and chill in the fridge for at least 2 hours (or overnight).

Remove the custards from the fridge 30 minutes before you are ready to serve them.

Evenly divide and sprinkle ½ cup sugar over the tops of the custards. Using a blowtorch, carefully caramelize the sugar. Serve immediately.