1. Pre-bake the tartlet shells if not already done. If using homemade, blind bake at 350°F for 15 minutes with weights, then remove weights and bake 5 more minutes.

2. In a small saucepan, melt the butter over medium heat until it foams and turns golden brown with a nutty aroma. Set aside to cool slightly.

3. Whisk egg yolks, sugar, and cornstarch in a bowl until smooth.

4. Heat the milk and cream in a separate pan until steaming. Slowly pour into the egg mixture while whisking constantly.

5. Return the mixture to the heat and cook over medium, stirring constantly, until thickened (about 5–7 minutes).

6. Remove from heat, stir in browned butter, vanilla paste, and salt. Pour into a bowl and press plastic wrap directly on the surface. Chill for at least 1 hour.

7. Spoon or pipe the chilled custard into each tart shell.

8. Drizzle maple syrup generously over each tartlet before serving.

9. Serve slightly chilled or at room temperature.