Cut the vanilla bean lengthwise into two and scrape out the seeds from the pod. In a Deep Mixing Bowl, beat the first 2 egg yolks and sugar until the mixture lightens in colour. Add in the vanilla seeds and continue beating until completely combined. In the Arezzo Saucepan, bring the milk and the vanilla pod to a boil. Remove from heat and, in a bowl, add in half of the egg mixture to weaken the mix. Pour the mixture back into the saucepan and cook over low heat, stirring constantly with a spatula until the cream sticks to the back of your spoon. Immediately remove from heat, transfer to a bowl and let cool.

Preheat your oven to 425°F. In a bowl, whisk together the eggs and second batch of egg yolks. In a double boiler, melt the chocolate with the maple syrup and butter. Remove from heat and add the mixture to the eggs. Using a whisk, combine the flour and sugar and then add it to the chocolate mixture. Mix thoroughly. Lightly grease the thinkkitchen Non-stick Mini Spring Forms. Place on a baking sheet. Fill the forms with a little bit of chocolate mixture until about 1/4 full, then place 3 white chocolate cubes on top and continue to fill the mold till about 2/3 full. Bake for 10-15 minutes, until the surface of the molten cake starts to become matte. Remove from oven and let stand for 5 minutes.

Flip your molds over on to a plate and serve it with a glass jar of vanilla English cream. You can serve your molten cake decorated with fresh berries for a touch of colour!