Preheat the oven to 300 degrees F.
Place the cream in a heavy-bottomed saucepan and bring to a boil.
Place four 6-ounce ramekins in a roasting pan. Pour the custard into the ramekins and fill the roasting pan with enough hot water to reach half way up the ramekins.
Cook the custard until it sets, 20 to 30 minutes.
Carefully remove the roasting pan from the oven. Remove the ramekins from the roasting pan and let the custard cool completely. Refrigerate until cold, 15 to 20 minutes.