Step 1

Preheat oven to 300 F degrees. Put on a kettle to warm 4 cups of water.

Step 2

In a large mixing bowl, whisk together egg yolks and brown sugar until the sugar has dissolved and ribbons form. Whisk in the maple syrup.

Step 3

Add cream and vanilla, continue to whisk until well blended.

Step 4

Place the ramekins in a large roasting pan. Evenly divide the cream mixture between the four ramekins. You can pour it through a strainer to remove any bubbles or foam.

Step 5

Add the warm water to the roasting pan. You want to add enough to come up halfway up the sides of the ramekins.

Step 6

Carefully transfer to the oven and bake until the custard trembles slightly when gently shaken. About 40 to 50 minutes.

Step 7

Let the ramekins cool in the water bath for 30 minutes. Remove the ramekins from the water bath and place on a cooling rack for 30 minutes. Then refrigerate for 2 hours (or for up to 3 days) before serving; the custards will finish setting in the refrigerator.

Step 8

To serve, sprinkle 1-2 teaspoons of the sugar over the top of the custards. For best results, use a small handheld torch to caramelize. Otherwise, place under a preheated broiler until caramelized. Keep a close eye- it happens fast!

Step 9

Top with salted pecans and serve immediately.

Step 10

In a small bowl, combine brown sugar, water, and kosher salt.

Step 11

In a medium skillet over medium heat, toast pecans for 2 minutes, stirring occasionally to prevent burning.

Step 12

Drizzle the sugar mixture into the pan, on top of the pecans, stirring the nuts as you drizzle. Stir constantly for about 15 seconds, until the pecans are thoroughly coated in the sugar mixture.

Step 13

Immediately remove from heat spread the pecans on a piece of wax paper to cool. Cool for 1 to 2 hours to prevent sticking. Once cooled store in an airtight container until you are ready to use.