Being lactose intolerant I reduced the amount of cream. It still turned out creamy and smooth.
Modified from Justin Quek's recipe
500 ml heavy cream
1 tbsp vanilla
8 egg yolks
Preheat oven to 212F (100C).
Heat milk, heavy cream and vanilla till it simmers. Cool.
Whisk egg and sugar together and slowly pour in the milk, cream and vanilla mixture.
Strain to get the air bubbles out.
Pour into ramekins. Put ramekins on tray and bake for 1hr - 1h 30min till set but centre is still slightly jiggly.
Cool and glad wrap individually. Refrigerate for at least 3 hours.
Sprinkle white sugar and caramelize before serving.