In small saucepan, heat cream and maple syrup over medium heat just until small bubbles begin to form around the edges; remove from heat.

In large measuring cup, whisk eggs, egg yolks and vanilla until well blended. Gradually whisk hot cream mixture into egg mixture until blended.

Divide among six 3/4-cup (175 mL) ramekins or custard cups. Set ramekins in shallow pan and place pan in oven. Pour in enough hot water into pan to come halfway up sides of ramekins.

Bake in 350°F (180°C) oven for 30 to 35 minutes or until edges are set but centres still jiggle when gently shaken. Carefully remove from water; let cool on rack. Cover and refrigerate for about 3 hours, until chilled and set, or for up to 2 days.

Just before serving, place ramekins on rimmed baking sheet; blot top of custards with paper towel to dry. Sprinkle sugar evenly over custards. Broil as close to heat source as possible until sugar melts and bubbles, about 30 to 60 seconds. Let cool to harden.