In a small saucepan, heat the Caramel syrup and reduce by half. Pour into four small cappuccino cups or ramekins. In another saucepan, heat 2 cups of the cream, the half-and-half, and 1/2 cup of Vanilla syrup. Slowly whisk 1/4 cup of the cream mixture into the eggs. Combine this mixture with the remaining cream in the saucepan and cook for 2 to 3 minutes, stirring constantly until mixture has thickened. Pour mixture into prepared cappuccino cups and let cool. Refrigerate, covered, for several hours or overnight. Before serving, whip the remaining 1/2 cup cream and 1 tablespoon syrup to soft peaks, and spoon over the chilled custards. Dust with cocoa powder, cinnamon, or shaved chocolate and serve.