Preheat the oven to 325°F. In a saucepan, warm the heavy cream until just steaming.

In a bowl, whisk the egg yolks and sugar until well combined.

Gradually pour the warm cream into the egg mixture, whisking constantly to prevent curdling.

Pour the custard mixture through a fine sieve into ramekins.

Place the ramekins in a baking dish and fill with hot water halfway up their sides.

Bake for 30-35 minutes until set but slightly jiggly in the center.

Remove from oven, cool to room temperature, then refrigerate for at least 2 hours.

Sprinkle a thin layer of sugar over each custard and caramelize using a kitchen torch until golden brown.