In a pan, heat milk, vanilla pod and seeds over low heat for 5 minutes to infuse.
Beat yolks, sugar and cornflour with electric beaters until light and creamy. Add milk mix to eggs, return to pan, then cook, stirring, for 3 minutes or until thick.
Meanwhile: soak gelatine in cold water for 5 minutes to soften. Remove pan from heat, then squeeze excess water from gelatine and add leaves to milk mixture with maple syrup. Stir until smooth, then pour into four 1-cup (250ml) capacity dishes and allow to set overnight.
Serve drizzled with extra maple syrup.
