How to make
Separate the egg yolks from the egg whites. Put the cream in a pot and bring it to a boil for about 30 seconds, pour the egg yolks in immediately and mix well with a mixer.
Put the mixture back into the pot and bring it to a boil. Stir the until it thickens and begins to stick to the spoon. Then pour it into a shallow dish for cooking and leave it in the refrigerator overnight.
Two hours before serving, sprinkle the cold cream evenly with the caramelized sugar. Caramelize it in a preheated grill at maximum temperature.
Caramelize the sugar like a smooth crust on top of the cream. You may need to rotate the container with cream on the grill to get a uniform color.
Important: This process needs to happen quickly in order to caramelize the sugar on top and for the cream to remain cold and hard on the inside.
