Preheat the oven to 300 degrees F. Fill a tea kettle with water and bring it to a full boil. Place a casserole dish on top of a baking sheet and get out 4 small ramekins (or oven-safe bowls).

Add the coconut milk and pure maple syrup to a small saucepan. Use a paring knife to carefully slice a slit down the length of the vanilla bean and scrape the insides into the saucepan. Place the vanilla bean in the saucepan as well. Heat over medium-low, whisking frequently, just until steam begins rising, but make sure mixture does not come to a boil. Remove from heat.

Whisk the egg yolks together vigorously in a mixing bowl. Add a small amount of the coconut mixture to the egg yolks, then immediately whisk vigorously. Continue slowly adding the coconut milk mixture to the mixing bowl with the egg yolks, whisking very well between pours, until all the coconut milk is incorporated. This process should take three minutes or so – if you go to quickly, the yolks with turn into scrambled eggs.

Transfer the custard to 4 small ramekins. Fill the casserole dish a third of the way up with the boiling water, then place the ramekins inside of the casserole dish, so that the water goes half-way up the ramekins on the outside. Be careful not to get any water inside of the ramekins.

Place baking sheet (with casserole dish and ramekins) in the oven. Bake for 45 minutes, or until custard has set up.

Remove from the oven and allow custard to cool. Cover and transfer to the refrigerator. Chill for at least 4 hours (longer is better).

 When ready to serve, sprinkle 1 teaspoon of maple sugar over the surface of each of the custards. Use a hand torch to ignite the sugar until it turns golden-brown and crispy. Serve Crème Brûlée with fresh berries and a sprig of mint.