Preheat the oven to 150 ° C. Mix the cream, syrup and egg yolks together well. Pour the liquid into ovenproof molds and place in a dripping pan or casserole dish.
Fill this with hot water until the molds are about halfway in the water. Let the whole thing set in the oven for about 40-50 minutes.
Chill the cream in the refrigerator for at least three hours. Before serving, the cream is thinly sprinkled with sugar. Caramelize the sugar with the Bunsen burner (e.g. universal gas burner from the hardware store).
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