Pour the heavy cream into a saucepan and place in your smoker.
Cook until it starts bubbling then remove from the heat. Let the cream cool to room temperature.
Meanwhile, mix the egg yolks, vanilla extract and maple syrup in a large bowl and whisk.
Strain this mixture into the ramekins.
Place the ramekins in a roasting pan and add enough water to the pan to come 1/2 inch up the side of the moulds.
Place the pan on your smoker, add your candied bacon and grill for about 20 minutes.
Remove and refrigerate until thoroughly chilled.
Sprinkle a thin layer of maple flakes on top of each dessert and torch until the top is fully caramelized.