Preheat oven to 325°F (160°C).

In a saucepan, heat heavy cream over medium heat until just beginning to simmer. Remove from heat.

In a bowl, whisk together the egg yolks and sugar until pale and thick.

Slowly pour the warm cream into the egg mixture, whisking constantly to avoid scrambling.

Stir in vanilla extract.

Pour the mixture into ramekins and place them in a baking dish. Add hot water to the dish until it reaches halfway up the sides of the ramekins.

Bake for 35–40 minutes, or until the centers are just set.

Remove ramekins from water bath and cool to room temperature. Refrigerate for at least 2 hours.

Before serving, sprinkle 1 tablespoon of sugar over each custard and caramelize using a kitchen torch or broiler until golden brown.