1. Heat cream over medium heat until warm.

2. Mix eggs and sugar together with cream, beat together until white paste.

3. Slowly temper in the cream, making sure not to scramble eggs.

4. Pour into 4- to 6-ounce ramekins, set inside water bath in oven, bake on 325 degrees for 45 minutes.

5. Once done and cooled, sprinkle with Turbinado sugar (sugar in the raw), and use blow torch.