In a saucepan, combine the heavy cream, maple syrup, and salt.

Bring the mixture to a simmer over medium heat, stirring occasionally.

In a separate large bowl, whisk together the egg yolks and vanilla extract.

Gradually whisk the hot cream mixture into the egg yolk mixture, a little at a time, to temper the yolks and prevent them from scrambling.

Strain the custard mixture through a fine-mesh sieve into a clean bowl to remove any lumps or cooked egg particles.

Divide the strained custard evenly among 4 ramekins.

Place the ramekins in a baking dish.

Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins, creating a water bath.

Bake in a preheated 300°F (150°C) oven for 50-60 minutes, or until the custards are set but still slightly jiggly in the center.

Remove the baking dish from the oven and carefully remove the ramekins from the hot water bath.

Let the pots de crème cool to room temperature, then refrigerate for at least 2 hours before serving.