Method

• 1.
  Preheat oven to 120°C. Place cream, maple and vanilla in a pan over medium-low heat. Bring to a simmer, then strain through a fine sieve and set aside to cool slightly.
• 2.
  Meanwhile, place egg yolks, brown sugar and cornflour in a stand mixer fitted with the whisk attachment. Whisk for 4 minutes or until pale. Reduce speed to low and, with the motor running, slowly pour in warm cream mixture, beating until well combined.
• 3.
  Strain, then pour into a 2L-capacity ovenproof dish. Place dish in a roasting pan, then fill pan with enough boiling water to come halfway up the sides of the dish. Bake for 1 hour or until set with a slight wobble. Cool slightly, then cover and chill overnight.
• 4.
  The next day, sprinkle the custard with caster sugar and use a blowtorch to caramelise top. Serve immediately.