Preheat oven to 350 degrees F. Place the cream and maple syrup in a small pot and set over medium heat until hot, but not simmering. Remove from heat. In a bowl, whisk egg with egg yolk and vanilla until combined. Very slowly whisk in the hot cream mixture until blended. Place 4, 3/4-cup ovenproof custard or soufflé cups in a baking dish. Divide and pour egg/cream mixture into them. Fill baking dish with enough hot water to come halfway up sides of the cups. Bake 20-25 minutes, or until centres are firm, but still jiggle
slightly. Remove cups from pan and cool on rack. Refrigerate until cold. Just before serving, sprinkle brown sugar evenly over custards. Broil as close to heat as possible until sugar melts and bubbles, about 60-90 seconds. Serve immediately.