In a small saucepan heat the milk and maple syrup. Meanwhile, preheat the oven to 325℉ (160℃). Get a kettle of water boiling for the water bath later. Split the vanilla bean (or skip and just add some vanilla extract when adding the egg yolks). Scrap out each half and add every flavorful bit to the milk. Scald or gently simmer the milk for 1 or 2 minutes. Mix the egg yolks in a small bowl. If you are not using a vanilla bean add the vanilla extract to the egg yolks. Remove the milk from the heat and let cool one or two minutes. Mix in a small amount of milk into the egg yolks stirring with a fork. This is called tempering the yolks. Add a bit more hot milk stirring to prevent curdling. Once tempered slowly add the egg yolks to the milk, stirring with a whisk. Divide the mixture amongst 4 creme brulee dishes or small ramekins and place in a baking dish big enough to fit. Add the boiling water to the pan at least ½ way up the sides of the ramekins. Carefully place in the preheated oven and bake for about 35 minutes until set. Remove from the oven, cool and refrigerate if not serving right away. This can be made the day before if needed. When ready to serve sprinkle each dish evenly with one teaspoon of the sugar. Use a torch, the fancy torches they sell in stores work but are quite slow, a propane plumbers torch works much faster and more evenly I find, or heat the broiler in your oven up nice and hot. Using the broiler or torch gently heat the sugar on top until it is bubbling and caramelizes in a rich brown color. Wait a minute while the sugar cools and hardens. Serve. If you use a torch you can serve and caramelize at the table and the guests will be even more impressed. True decadence and even better NO GUILT and we cut the fat in a big way. Enjoy. Photos included.