Peel the egg yolks into a saucepan.

In another saucepan, bring the cream to a boil.

Pour the cream slowly over the yolks, stirring with a whisk.

Heat the mixture without boiling it, until it thickens enough to coat the spoon.

Remove from heat and pour into four ramekins.

Leave in the refrigerator for several hours.

Two hours before serving, sprinkle the surface of the cream with sugar.

Place under the broiler of the oven preheated to the maximum, until the surface becomes a beautiful shiny brown.

Serve warm or cold.