Bring cream to a boil, and boil about 30 seconds. Pour it immediately into the egg yolks and whisk them together. Return the mixture to the pan and continue cooking without allowing it to boil. Stir the mixture until it thickens and coats the spoon. Pour the mixture into a shallow baking dish. Refrigerate overnight.
Two hours before the meal, sprinkle the chilled cream with the sugar in an even layer and place it under a broiler preheated to the maximum temperature. The sugar will caramelize to a sheet of brown smoothness. You may need to turn the dish in the grill to achieve an even effect. It is important that this step be done very quickly in order to keep the custard cold and firm and the top crisp and brown.
The custard in this recipe does not call for sugar. The sweetness is derived from the burnt sugar crust.
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