in a saucepan, over a medium heat, combine the cream and 1/4 cup of sugar.
stirring occasionally until small bubbles start appearing around the edge of the pan.
Put to one side.
pour the hot mixture over the beaten egg mix , a little at a time, and keep beating with a whisk.
Pour the mixture through a fine sieve, and divide the mixture between 4 Ramekins ( small creme brulee bowls ).
Arrange the ramekins in a baking pan.
Pour the boiling water into the pan, till its about half way up the ramekins.
cover the pan loosly with Aliminum Foil and put into the oven for 30 mins until custard is set.
Chill for 2 - 3 hours.
Sprinkle a tbsp of sugar over each of the 4 ramekins.
Burn the sugar with the Creme brulee Burner in a circular motion, so all the sugar melts and sets like a toffee on top of the custard.
Serve immediatelly.
Dont try to prepair the day before, its not the same.