Preheat your oven to 325.
In a stand mixer combine egg yolks and sugar. Using the whisk attachment whisk until the color becomes pale.
With the whisk still turning start adding in the hot cream, little by little. (Dumping it all in would cook the eggs, so take it slow.)
Place 6 ramekins on a large baking sheet or cake pan. Fill the ramekins evenly with the mixture.
Now pour hot water into your cake pan so that the water reaches about halfway up your ramekins.
Transfer to your pre-heated oven and bake for about 40-45 minutes until set, but still a little jiggly. Refrigerate for at least 2 hours...but can be left in the fridge for 2-5 days. By placing them in the fridge your custard will firm up and become the perfect texture.
Caramelizing Tip #1: If you don't have a culinary torch - use your oven broiler to melt and caramelize your sugar.
Caramelizing Tip #2: Finding butane for your culinary torch can be tricky. Most home improvement stores have it on the shelf. So skip looking for it all over town and head to the hardware store.
Ultra Fine Sugar Tip #1: Use a blender or food processor to make your own fine sugar out of regular granulated sugar. A few whirls is all it takes to create that fine consistency.