Gather all ingredients. Preheat the oven to 350°F (175°C).

Whisk together the heavy cream and 3 tablespoons of sugar in a microwave-safe bowl. Microwave until warm (1–2 minutes). Whisk again, then add egg yolks and vanilla extract, whisking until smooth.

Pour the cream mixture into 2 ramekins set in a roasting pan. Add hot water to the pan until it reaches halfway up the sides of the ramekins.

Bake in the preheated oven for 50 minutes, or until the custard is set but slightly jiggly in the center. Remove ramekins and refrigerate until cold (at least 2 hours).