Prepare the maple cream: In a round-bottomed bowl, beat the egg yolks with the sugar, using a whisk. Add 60 ml (1/4 cup) of the milk and the flour; beat again and set aside. Heat the rest of the milk and the syrup together in a saucepan. Pour over the egg yolk mixture, beating constantly. Return to the saucepan and cook for about 5 min over medium heat to thicken. Chill. At serving time, arrange fresh fruit around the edges of the plates and decorate the centres with maple cream, using a pastry bag. Sprinkle with granulated maple sugar and drizzle with maple syrup.