Temper the eggs: Using a ladle slowly pour a little of the hot cream at a time to the eggs while continually whisking, until all of the cream is combined. Add the vanilla extract and Vital Proteins and whisk to combine.
Divide into ramekins and place in the oven.
Carefully pour hot water (very hot tap water is fine) into the roasting pan until it reaches halfway up the side of the ramekins.
Bake until the outside of the custard is just set with still slightly wobble in the middle, about 35-40 minutes (see note).
Let cool to room temperature and then chill in the refrigerator until completely set, at least 2 hours or up to 2 days.
Right before ready to serve, evenly sprinkle a thin coat of maple sugar, about 1 teaspoon, on top of custard. Using a kitchen torch melt the sugar until caramelized.
Coconut cream is the thick non-liquid separated portion in coconut milk. You can buy either full-fat coconut milk and just scoop of the top until you reach one cup, or you can purchase coconut cream, just take care to leave behind any liquid at the bottom of the can. Either one needs to be thoroughly chilled before you scoop off the coconut cream for at at least 12 hours in the refrigerator.
This creme brûlée is just sweet enough, but if you prefer your custard more on the sweet side add up to 2 more tablespoons of honey.
If you bake your creme brûlée in smaller sized ramekins your baking time will be shorter so watch carefully for the just set outside but still wobbly middle.