Place the egg yolks in a mixing bowel, add the sugar and beat well.

Heat the cream in a saucepan until just below the boiling point.

Slowly add the hot cream to the egg yolks beating all the time.

Pour the cream back into the saucepan, place over a medium heat and continue to stir until the mixture thickens enough to coat the back of a spoon.

Pour the mixture into small moulds or ramekins and place in the refrigerator for at least 12 hours.

Before you serve: Sprinkle the top of the crème with a layer of caster sugar or light brown sugar and brown under a very hot grill or with a blow torch.