2) In a small bowl beat the egg yolks to a homogeneous consistency and whisk in the maple syrup. Set aside.
3) In a small saucepan, combine the double cream and milk and bring it slowly to a simmer. Whisk in the cream cheese and cinnamon. Just before the milk mixture comes to the boil remove it from the heat and pour half of it into the beaten eggs. Immediately stir everything back into the saucepan.
4) Pour the milk/egg mixture into 6 (115g) 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.
5) Chill completely before serving.