Position the oven rack in the middle of the oven. Preheat the oven to 350 degree F.

In a small saucepan, combine the whipping cream and maple syrup. Heat the mixture over medium heat just until it starts to boil. Remove from the heat and set aside for 5 minutes.

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

Divide the mixture among 6 (7 to 8-ounce) ramekins. Place the ramekins in a large roasting pan. Pour enough hot water in the roasting pan to come halfway up the sides of the ramekins.

Carefully place the roasting pan in the oven. Bake the custards in the hot water bath for 30-35 minutes or until set but centers still jiggle when gently shaken.

Carefully remove the ramekins from the pan and let cool on a rack. Cover with plastic wrap and then refrigerate to chill for several hours or overnight.

Just before serving, place ramekins on a rimmed baking sheet; gently blot top with paper towel to dry. Sprinkle sugar evenly over the custards. Broil until sugar melts and bubbles. Let cool to harden.