How to cook
Take the cream off and let it cool. Carefully add the egg yolks to the chilled cream through a strainer, stirring constantly. Distribute the mixture into bowls.
Put the bowls in an oven dish, with water that up to 1/3 of the height of the bowls. Bake in a water bath at 320°F (160 °C) in a preheated oven for 30 minutes.