Preheat oven to 300F.
Cream yolks, sugar and vanilla until thick and creamy.
Pour cream into saucepan on low heat, bring to just steaming (not boiling).
Slowly pour cream into eggs while beating.
Return mixture to clean saucepan (or use a double boiler with simmering water) until it coats the back of a spoon, approx 3 minutes,
Immediately pour into shallow ramekins, or heat-proof dish.
Place ramekins into a flat baking pan, and pour boiling water halfway up the side.
Bake for 30 minutes or until set (slight jiggle).
Remove from oven, remove from water bath, and let cool to room temperature.
Refrigerate minimum 1 hour, preferably overnight.
Sprinkle 1 tbsp turbinado in an even layer over each ramekin, and torch (or carefully broil).
Optional - garnish with sprig of mint, a few berries.