Preheat oven to 350 degrees F (175 degrees C).
Whisk 3 tablespoons sugar and cream in a microwave-safe bowl until all around consolidated; heat the combination in microwave until warm, 1 to 2 minutes, and whisk again to disintegrate sugar. Rush in egg yolks and vanilla concentrate until smooth.
Empty cream blend into 2 ramekins. Set ramekins into a broiling container and pour in sufficient hot water to arrive at mostly up the sides of the ramekins.
Prepare in the preheated stove until creme sweets are set yet at the same time marginally jiggly when shaken, around 50 minutes. Eliminate ramekins from heated water and chill in cooler until chilly, somewhere around 2 hours.
Sprinkle 1 tablespoon of sugar uniformly over the highest point of every sweet. Utilize a kitchen light to delicately toast and liquefy the sugar beating until brown and effervescent, around 30 seconds. Let the sugar beating cool prior to serving. To serve, utilize a spoon to air out the fresh sugar to uncover the rich pastry under.
