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 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, 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. If you dont have a torch, place the creme brulees back into the oven set to broil for just a minute or two to caramelize the sugar topping.
Refrigerate for 30 more minutes, then crack and enjoy!