Heat oven to 325°F. In 2-quart saucepan, heat whipping cream to simmering over medium heat; remove from heat. In medium bowl, beat whole eggs, egg yolks, syrup and salt with whisk. Gradually stir in warm whipping cream. Pour into 6 (4-oz) ramekins or custard cups. Place ramekins in 13x9-inch pan. Place pan in oven. Pour hot water into pan to within 1/2 inch of tops of cups.