- 6 egg yolks
- 3/4 cup real maple syrup
- 1 cup heavy cream
- 3/4 cup milk
- 1/2 cup cream cheese, at room temperature
- Pinch ground cinnamon
Preheat the oven to 325 degrees F.
In a small saucepan, combine the heavy cream and milk and bring it slowly to a simmer. Whisk in the cream cheese and cinnamon. Just before the milk mixture comes to a boil remove it from the heat and pour half of it into the beaten eggs. Immediately stir everything back into the saucepan.
Pour the milk egg mixture into 6 (4-ounce) tea cups or ramekins. Place all the cups into a roasting pan and fill it halfway with hot water. Cover with foil and bake in the oven until the custard is set, 35 to 45 minutes.
Chill completely before serving.