Directions

• Preheat oven to 325°F.
• Place six 3/4-cup custard cups in large roasting pan.
• Combine cream, milk, and sugar in a medium saucepan over medium heat. Slowly bring mixture to a simmer, whisking constantly to dissolve sugar. When sugar is dissolved, stir
  every few minutes while the mixture is heating to avoid scalding. When small bubbles appear around the edges, remove milk mixture from heat.
• Whisk egg yolks and maple extract together in a large bowl. Slowly add hot cream mixture to egg yolk mixture, whisking constantly. Divide among custard cups in pan. Pour enough hot water into roasting pan to come halfway up sides of custard cups.
• Bake custards until center moves only slightly when cups are gently shaken, about 55 minutes. Remove custards from pan. Refrigerate until thoroughly cool. Sprinkle 2 teaspoons sugar evenly over each custard.
• Working with one custard at a time, hold kitchen torch so that flame is 2 inches above surface. Direct flame so that sugar melts and browns, about 2 minutes. (If you don’t have a
  kitchen torch, preheat broiler. Sieve 2 teaspoons brown sugar atop each custard. Place dishes on small baking sheet. Broil until sugar just starts to caramelize, rotating sheet for even browning, about 2 minutes, then chill until topping hardens, about 2 hours.) Top with a ginger-flavored cookie.