Preheat the oven to 300 degrees.

Heat a small skillet to medium-high heat and cook three slices of bacon. Once cooked through set bacon on paper towels and set the grease aside to cool.

In a medium mixing bowl combine the heavy cream, egg yolks, stevia, maple extract and cinnamon using a hand mixer. Do not over mix to the point of whipping the cream.

Once the bacon grease has cooled add 1 1/2 tsp of it to the mixture and combine with the hand mixer.

Place 2 ramekins (3 inches in diameter) into a larger casserole dish and pour the custard mixture into the two ramekins. If there are a lot of bubbles on top, allow the mixture to rest for 5 to 10 minutes.

Fill the casserole dish (surrounding the ramekins) with boiling hot water 2/3 the way up the sides so the ramekins are in a water bath. Carefully place in the preheated oven and bake for 30 minutes.

The custard should still be giggly upon removal from the oven. Immediately place in the fridge for 2-3 hours and allow to fully set.

Garnish with bacon, if desired. Enjoy!