# How To Make It:
01 - Set oven temperature to 325°F (160°C).
02 - Warm heavy cream in a saucepan over medium heat until steaming but not boiling.
03 - In a bowl, combine egg yolks and 1/2 cup sugar; whisk until pale and slightly thickened.
04 - Gradually add warm cream to egg yolk mixture while whisking constantly to prevent curdling.
05 - Pass mixture through a fine sieve into a container to achieve a smooth texture.
06 - Distribute custard evenly into four 6-ounce ramekins.
07 - Place ramekins in a deep baking dish and add hot water until it reaches halfway up the sides of the ramekins.
08 - Bake for 30 to 35 minutes until custard is set but center remains slightly jiggly.
09 - Remove ramekins from water bath; cool to room temperature then refrigerate for a minimum of 1 hour.
10 - Sprinkle 1 tablespoon sugar evenly over each custard. Use a kitchen torch to caramelize until golden and crisp. Let rest 1 to 2 minutes.
