Toasting Walnuts: In large, dry skillet over medium-high heat, toast walnuts, stirring occasionally, until lightly brown, about 1 to 2 minutes.
Combine cream, walnuts and walnut oil in large saucepan over medium heat. Heat to 200°F. Remove from heat and let stand 20 minutes to allow infusion of walnut flavour. Strain through a fine mesh strainer and keep warm. Discard walnuts.
Beat egg yolks, sugar and vanilla bean in a mixing bowl until pale and thick. Strain through a fine mesh strainer. Gradually pour cream into egg mixture, whisking until combined.
Pour mixture into 10 6-oz ramekins. Place ramekins in a large baking pan; pour boiling water into pan to halfway up sides. Bake at 300°F about 50 to 60 minutes, or until custard is just set. Remove from oven and set ramekins on a rack to cool slightly. Transfer to refrigerator for at least 4 hours.
Glazed Walnuts: Meanwhile place walnuts in small dry skillet over medium heat. Stir a few minutes until fragrant. Stir maple syrup into walnuts and cook 1 minute, or until well-coated and syrup is absorbed into walnuts. Transfer to parchment paper-lined tray to cool. Dust lightly with confectioners sugar.
Just before serving, sprinkle 1 tablespoon sugar on each ramekin.
Using a kitchen torch or oven broiler to brown and caramelize sugar.
Immediately top with a glazed walnut.
Makes 10 servings.