California Walnut-Glazed Maple Pots de Crème

In medium bowl, whisk yolks and maple syrup until blended; set aside. In small saucepan, bring milk and cream to simmer. Using tip of knife, scrape seeds from vanilla bean into milk. Gradually whisk milk mixture into yolks; using sieve, strain. Pour mixture into six 4 ounce ramekins or custard cups. Set ramekins into roasting pan; fill pan with boiling water halfway up sides of ramekins. Cover pan with foil. Bake in 325°F oven 40 to 60 minutes or until set (center should still quiver when gently shaken). Remove ramekins from pan and let cool. Refrigerate 2 hours or up to 1 day. Just before serving, sprinkle walnuts on top of each ramekin; set aside. In medium saucepan over medium heat, heat sugar and water, without stirring, until clear syrup forms. Increase heat to high and bring syrup to vigorous boil. Cover and boil 2 minutes. Uncover and continue cooking until syrup becomes dark amber. Immediately spoon over walnuts, tilting ramekins to cover evenly. Refrigerate 30 minutes or up to 6 hours.