Preheat oven to 325
Heat heavy cream (over medium heat) to simmer, stirring occasionally. Remove from heat and stir in vanilla, salt and maple syrup. Set aside.
In medium bowl, whisk together sugar and yolks. Slowly add (temper) heavy cream mixture (above) into sugar-egg mixture while whisking to avoid cooking eggs. Add all cream mixture to eggs to make custard.
Boil water for ramekins to put in large baking pan.
Strain egg/cream mixture through fine sieve into large pitcher. Divide custard into ramekins placed in large baking pan. Fill pan with boiling water so water is halfway up sides of ramekins.
Bake in oven for 30-35 minutes until edges are set and centers are barely jiggly
Transfer ramekins to wire rack. And cool to room temperature. Refrigerate for at least 4 hours.
To serve, just before serving, sprinkle tops with light teaspoon of raw sugar and shake to distribute evenly. Torch, garnish with mint and serve.