Whisk the egg yolks in a bowl

Pour the heavy cream, and sugar to a heavy bottom pot and warm it in low heat. Do not boil, just warm the cream and keep stirring to avoid the cream from getting burnt at the bottom of the pan.

Once the cream is warm, switch off the heat and let it cool down for a few minutes.

Next, pour ¼ cream at a time to the egg yolk and keep whisking as you pour. After pour ¼ cup a few times, pour the rest of the warm cream and whisk to mix everything.

Preheat the oven to 325 F

Strain the whisk custard mix and then divide into 7 individual ramekins or small baking bowls.

The custard will be baked using water bath technique. Place the bowls on a bigger baking dish or casserole and pour hot water to the baking dish carefully without pouring water on the custard. Pour almost halfway through.

Place the dish carefully in the middle rack of the preheated oven and bake for 40 minutes.

Once baked, it will be a little wobbly in the center. Let it cool down completely in the refrigerator for at least 4 to 5 hrs or overnight. You can make this 3 to 4 days in advance.

Just before serving, sprinkle sugar on top of the custard and using a blow torch caramelized the sugar. If you don't have a blow torch, place the custard bowls in a cookie sheet and place it on the top rack of the oven and broil for 5 minutes. Keep as eye as you broil, as it might take more or less time to caramelize.

Serve right away!