Maple Syrup Creme Brulee

Preheat oven to 150°C. Position a rack on the lowest shelf of the oven.

Place the cream in a heavy-based saucepan. Use a sharp knife to split vanilla bean lengthways (not all the way through). Scrape seeds into pan and add the bean. Cook over low heat, stirring often, for 15 minutes or until gently simmering (don't allow to boil). Transfer to a heatproof bowl, cover with a sheet of non-stick baking paper and set aside for 20 minutes to cool.

Use a fork to whisk the egg yolks and sugar together in a medium bowl until the mixture is slightly paler in colour.

Strain cream through a sieve into a heatproof jug. Stir in maple syrup. Gradually add to egg mixture in a thin stream, whisking constantly until combined. Ladle mixture evenly into six 160ml (2/3-cup) ovenproof dishes and place in a roasting pan. Pour hot water into pan to reach halfway up sides of dishes. Bake in preheated oven for 1 hour. Cover pan with foil, piercing foil in several places for steam to escape, and bake for a further 1 hour or until custards are firm around edges with a slightly wobbly centre.

Remove pan from oven. Remove dishes from the pan and place on a rack for 20 minutes or until cooled to room temperature. Place the dishes on a tray, cover with plastic wrap and place in the fridge overnight to chill.

Meanwhile, to make pecan praline, preheat oven to 180°C. Spread nuts over a baking tray and roast in oven for 4 minutes or until aromatic. Transfer to a plate. Brush baking tray with oil, return nuts to tray and set aside.

Place the sugar and water in a small heavy-based saucepan and stir over medium heat until the sugar dissolves. Increase heat to high and bring to the boil. Boil, uncovered, without stirring, for 3-4 minutes or until light golden. Pour over the pecans and set aside for 30 minutes or until set and cooled. Break the praline into pieces and place in the bowl of a food processor. Process until crushed and then place in an airtight container.

To serve, preheat grill on high. Sprinkle 1 heaped tablespoons of praline over each custard and use a water spray to lightly spray over the praline (to help the sugar caramelise quickly without burning). Place under preheated grill for 1-1 1/2 minutes or until praline melts and turns dark golden brown. Remove from oven and set aside for 10 minutes to cool slightly before serving.