Preheat oven to 350F

Whisk the egg, egg yolks, and sugar in a bowl until smooth.

Scald the cream in a saucepan. It should be hot but not boiling.

Slowly pour in the cream to the egg mixture. Do this slowly to not cook the eggs. Pour the mixture into 8 oz ramekins.

Place ramekins on a large baking sheet. Pour water into the baking sheet so it is about half way up on the ramekins.

Bake for 30 minutes. Remove them and refrigerate them until cooled, takes about 2+ hours.

Pour a thin layer of sugar overtop, then caramelize the sugar.