Preheat your oven to 325°F (163°C).

In a medium saucepan, combine heavy cream and pure maple syrup. Heat over medium heat for 5-7 minutes, stirring gently until hot but not boiling.

In a mixing bowl, whisk together egg yolks and brown sugar for about 2 minutes until light and frothy.

Gradually whisk in a quarter of the hot cream mixture into the egg and sugar mixture to temper it. Then, pour this back into the saucepan with the remaining cream, stirring well.

Divide the custard evenly among four ramekins, filling them to just below the rim. Arrange the ramekins in a baking dish.

Boil enough water to fill the baking dish halfway up the sides of the ramekins, then pour it around the ramekins carefully.

Bake in the preheated oven for approximately 40 minutes. The centers should jiggle slightly when moved.

Let the ramekins cool to room temperature, then refrigerate for a minimum of 4 hours until chilled.

Before serving, sprinkle a thin layer of sugar on each custard and caramelize it using a kitchen torch until a hard crust forms.

Let sit for a minute after caramelizing the sugar, then serve immediately and enjoy!