Preheat oven to 350°

Mix, do not whip, the egg yolks and maple sugar until combined. Heat the cream to the scalding point, then gradually pour into the egg mixture while constantly stirring. Add the molasses, salt and vanilla bean.

Divide the custard between eight 5 ounce ramekins. Place the ramekins in a baking dish and fill the dish three-quarters of the way with hot water.

Bake for about 25 minutes or until the custards are set. Do not overcook or the custard may break and have an unpleasant texture.

Remove the custards from the water and allow to cool slightly at room temperature, then refrigerate until thoroughly chilled.

To serve, sprinkle the tops with brown sugar and place under a broiler or caramelize with a blowtorch. Serve on a dessert plate with a doily underneath.