Preheat oven to 325 F.
In a saucepan, combine cream and maple syrup, and cook over medium heat just until hot.
In a mixing bowl, beat yolks and sugar together until light. Stir about a quarter of the cream into this mixture, then pour sugar-egg mixture into cream and stir.
Pour into four ramekins and place ramekins in a baking dish; fill baking dish with boiling water halfway up the sides of the ramekins.
Bake for approximately 40 minutes, or until centers are barely set. Cool for 15 minutes, then refrigerate for several hours.
Once the custard has set, sprinkle the tops of the custard with sugar and torch till the sugar is browned.
Refrigerate for 30 more minutes, then crack and enjoy!