Beat egg yolks with sugar until well blended and then combine with hot cream. Place mixture back on a gentle heat and stir until the custard has thickened slightly (enough to coat the back of a spoon).
Pour mixture gently into an ovenproof dish standing in a pan of cold water and place in the oven for 1 hour. Remove and allow to cool, then refrigerate.
Cover the top of the “cream” with sugar. Place the cream in a pan and surround with crushed ice. Allow sugar to caramelize in a very hot broiler. Serve.