Once in a while, you just have to indulge. This recipe is pure decadence.

**Ingredients:**500 mL heavy cream½ cup white sugar2 teaspoons vanilla extract8 egg yolks

**Method:**Pre-heat oven to 325oF.

In a heavy saucepot, scald cream and vanilla.

Mix eggs and sugar together in a steel bowl over a double boiler until they begin to 'shine".

Slowly temper hot cream into the egg mixture, then return the bowl to double boiler and cook 4 minutes while stirring.

Pour batter into ten 4-ounce ramekins and bake uncovered in a water bath at 325F for 16-20 mins until the edges are firm and the centre jiggles slightly.

Remove from the water bath and allow to cool in the fridge 2 hours before serving. Top with raw sugar immediately before serving and use a torch to melt sugar into a crisp crust.