Preheat the oven to 325F.

Heat the cream and half of the sugar in a saucepan until it starts to bubble.

Meanwhile, whisk the yolks and rest of the sugar until combined.

Once the cream is hot, carefully temper the yolks by whisking the hot cream into the yolk mixture. Place the 6 ramekins in a roasting pan and pour the mixture into your each ramekin. Place the pan in the oven and pour enough hot water to come halfway up the ramekin.

Bake for 45 minutes to 1 hour until there is a slight wiggle in the center of the ramekin. Remove the ramekins from the water and let it cool to room temperature. Refrigerate for 2 hours until set.

Spinkle a even layer of sugar on top of each ramekin and torch each one until golden brown.