1. In a saucepan, whisk the egg yolks into the maple syrup;
2. in another pan, bring the cream to the boiling point and gradually stir into the egg mixture;
3. return the saucepan to the heat and cook gently until the mixture has thickened – be careful not to let it boil!
4. pour into individual ramekins; refrigerate.

Serving

1. Sprinkle each custard with maple sugar or granulated sugar;
2. caramelize with a crème brûlée torch or by placing under the broiler for a moment;
3. garnish with a few slices of fresh fruit.