Preheat your oven to 325°F (163°C). Place ramekins in a baking dish with high sides.

In a medium saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat immediately.

In a separate bowl, whisk together the egg yolks, maple sugar, vanilla extract, and a pinch of salt until well combined.

Slowly pour the hot cream into the egg mixture while whisking continuously. This is to temper the eggs and prevent them from scrambling. Make sure to whisk constantly to ensure a smooth custard base.

Strain the custard mixture through a fine-mesh sieve into a clean pitcher to remove any potential cooked egg bits or lumps. This will result in a smoother custard.

Divide the custard evenly among your ramekins placed in the baking dish.

Pour hot water into the baking dish, surrounding the ramekins, creating a water bath. The water should come up about halfway up the sides of the ramekins. Carefully transfer the baking dish to the preheated oven.

Bake for about 30-45 minutes or until the edges are set, but the center still jiggles slightly. The custard will continue to set as it cools. *Time may vary depending on how deep your ramekins are

Remove the ramekins from the water bath and allow them to cool to room temperature. Once cooled, cover them with plastic wrap and refrigerate for at least 4 hours or overnight.

Just before serving, sprinkle a thin, even layer of sugar over the top of each custard. Use a kitchen torch to caramelize the sugar until it forms a golden-brown crust.

Allow the caramelized sugar to harden for a minute before serving.