Pre-heat oven to 275 F.
Place milk in a small pot and bring to a boil then remove from heat.
Place hemp seed in a small bowl and pour the milk and maple syrup in with the hulled hemp seed, cover lightly with plastic wrap.
Let rest for 10 minutes, then place ingredients in a blender at high speed for 3 minutes or until smooth.
Remove ingredients from the blender and place in a small bowl. Add the eggs and wisk.
Place hemp mixture in four 4 ounce ramekins or coffee cups and place in an oven proof pot with hot water half way up the sides of the ramekins or coffee cups.
Cover pot and place in oven.
Bake for 30 to 35 minutes or until firm when you wiggle the custard.
Remove from the pot and refrigerate.
Serve when cool.