Bring a kettle with water to boil (for a water bath).
Bring the cream to a simmer.
Whisk sugar, vanilla, maple and egg yolks until combined and lighter in color and texture than when you started.
Slowly add the cream to the egg mix while whisking continuously.
Place five 2-ounce ramekins into a baking pan.
Divide the custard among the ramekins.
Fill the baking pan with boiling water, about half-way up the outside of the ramekins.
Bake the custard until set (25 to 35 minutes).*
Take the ramekins out of the hot water, let them cool completely, then cover and refrigerate for at least one hour.
Serve with chopped hazelnut sprinkled over the surface.
*The bake time depends on a lot of different factors, including altitude, accuracy of the oven temperature and shape of the ramekins. I recommend you start checking the custard for doneness after 25 minutes.
Maple Hazelnut Custard https://thespicetrain.com/maple-hazelnut-custard/