In a 4 qt saucepan, combine the cream, half and half, maple syrup, cinnamon, coffee extract or espresso powder, vanilla, and salt. Set over medium low heat and cook, stirring contistently until the mixture is just starting to boil.
In a steady stream while whisking, pour 3/4's of the hot mixture into the whisked egg yolks. Return to the saucepan over low heat for 2 minutes, stirring constantly.
Pour through a sieve one or two times. Spoon into small glassware or ramekins. Cool before refrigerating for an hour or two.
Whip the cream on medium low speed until lines appear. Add the sugar and the vanilla and continue beating until it is billowy and fluffy. Refrigerate until ready to use.
Make the ganache after the custard have been chilling for an hour.
Add a layer of ganache to the top of each custard, followed by a layer of whipped cream (piped or spooned on). Finish with a cinnamon stick, as a pretend straw and a spinkle of cocoa powder or cinnamon.