# How To Make It:
01 - Preheat the oven to 325°F.
02 - Warm the heavy cream in a saucepan over medium heat until steaming, avoiding boiling.
03 - In a mixing bowl, whisk together egg yolks and 1/2 cup sugar until pale and slightly thickened.
04 - Gradually pour the warm cream into the egg yolk mixture while whisking continuously to prevent curdling.
05 - Strain the combined mixture through a fine sieve into a large bowl for a smooth texture.
06 - Divide the custard evenly among four 6-ounce ramekins.
07 - Place ramekins in a deep baking dish and fill the dish with hot water until it reaches halfway up the ramekin sides.
08 - Bake in the preheated oven for 30 to 35 minutes until custards are set but still slightly jiggly in the center.
09 - Remove ramekins from water bath, cool to room temperature, then refrigerate for at least 1 hour or up to 2 days.
10 - Sprinkle 1 tablespoon sugar evenly over each chilled custard just before serving.
11 - Use a kitchen torch to caramelize the sugar until golden and crisp. Let stand 1 to 2 minutes before serving.
