Add heavy cream and sugar into a saucepot under low heat.

Once all the sugar has dissolved, add vanilla extract.

In a separate bowl, whisk the egg yolks. Slowly whisk in the heavy cream mixture into the egg yolks.

Gently pour cream mixture into ramekins on a baking tray and cover with aluminum foil.

Bake in an oven for 15 minutes at 150 degrees Celsius using water bath (pour water into the baking tray holding the ramekin).

Remove from oven, allow to cool, and store in refrigerator until ready to use.

To serve, sprinkle sugar onto surface of crème, and torch with a blow torch until all sugar caramelized.

Serve with berries.