Ingredients:
2 and a half cups fresh cream4 eggs yolks
1/3 cup sugar1/2 teaspoon vanilla extract
3/4 cup coarse or brown sugar (optional)1 blowtorch (optional, alternative methods provided below)
1.
Place the fresh cream in a pot and heat over medium fire until it boils.
Cover and let it simmer for 15 minutes before gradually cooling down.

Add vanilla extract if available; proceed without if not.2.While waiting for the cream to cool, preheat the oven to 160°C.
3.
Mix the egg yolks and sugar until the color lightens.4.Once the cream is warm enough but not hot, gradually add it to the yolk mixture while stirring constantly.5.
Pour the mixture into small baking molds (strain if needed to reduce bubbles).6.
Place the molds in a deep roasting pan and carefully pour boiling water halfway up the sides of the molds.7.
Bake for 30 minutes until the pudding is set.8.
Allow the pudding to cool at room temperature, then refrigerate for at least 2 hours.9.
Before serving, sprinkle with a layer of coarse sugar and use a blowtorch to melt it (or use an alternative method if you do not have one).10.
Remove the set pudding from the fridge and let it sit for 5-10 minutes before serving; this will form a hard caramel coating on top.11.
For a simpler option, heat the mixture gently over the stove until thickened, then chill (though this may not taste as good).12.
Don't be anxious without a flame gun.Below are alternative methods.
One is pudding, which can be heated gradually on a stove to thicken the mixture and then chilled.
Another option for lacking a torch gun is to preheat the oven to its highest temperature, place the chilled pudding with sugar only on top using upper heat to bake for a few minutes.Try to elevate the pudding as much as possible.

10.After baking the pudding, let it cool for 5-10 minutes to form a hard caramelized layer.


There's also a simpler recipe in this place, though it may not taste as good.You can give it a try too.