Preheat oven to 325°F.

In a small saucepan, heat sugar-free maple syrup over medium-high heat until the syrup becomes very thick and reduces to 1/3 to 1/2 cup. Set aside to cool.

In a 2 quart (or larger) saucepan, blend, cream, eggs, monkfruit sugar, and salt together. Heat over medium heat constantly stirring. Heat until warm to touch. Do not overcook or eggs will scramble.

Removed egg cream mixture from the heat and add in vanilla.

Pour equal parts (about 1 tablespoon) reduced maple syrup into the bottom of 8 small (1/2 cup) ramekins.

Carefully ladle the egg-cream mixture into each ramekin (about 1/2 cup).

Carefully place ramekins in a 9x13 inch baking dish. Add about 3 cups hot water to baking dish. water should be about 34 the way up the sides of the ramekins.

Bake at 325°F for 35-40 or until the center is set but still giggles.

When done cooking, remove ramekins from water. Let cool. Store in refrigerator until ready to serve.

When ready to serve, using a knife, go around the edge of the flan to help it release. Flip and tap until flan releases from dish.