Preheat the oven to 325. Heat the milk, cream, and salt in a saucepan over medium-low heat. In a separate bowl, whisk the egg yolks for 1 minute.
Drizzle the hot cream mixture into the egg yolks, stirring constantly. Add maple syrup and stir thoroughly to incorporate.
Pour the custard into 6 ramekins and place in a deep baking dish. Pour boiling water into the baking dish until it reaches about 3/4 of the way up the sides of the ramekins.
Bake custards for 45 minutes to 1 hour, or until a knife inserted in the custard comes out clean.
Remove ramekins from baking dish and chill thoroughly in the refrigerator. Before serving, beat additional cream until soft peaks form. Top each custard with a dollop of cream and a drizzle of maple syrup.