Preheat oven to 300° F. Have ready 8- ½ cup (4.5 oz.) soufflé or ramekin dishes.
In a medium saucepan heat the heavy cream to almost a simmer. Add the maple cream and stir until dissolved. Remove from heat and cool slightly.
In a medium mixing bowl whisk together the eggs. Continue whisking vigorously while you slowly pour in the cream mixture (this will prevent the eggs from scrambling).
Add the vanilla and stir.
Strain custard into a bowl with a pour spout. Fill each ramekin.
Place ramekins in a large baking dish. Pour enough hot water into the baking dish to go half way up the outside of the ramekin to make a water bath. Carefully place baking dish in the center of the oven and bake 45-60 minutes, or until the custard is set, but still slightly quivery in the center.
Just before serving, sprinkle approximately 1 tsp granulated sugar over the top of the custard. Place ramekins on a cookie tray and place under the broiler several minutes until the sugar caramelizes to a golden brown. Serve immediately.