Preheat oven to 300 F.

Heat heavy cream and 4 Tbsp sugar (or coconut sugar) in a sauce pan over medium heat. Cook stirring occasionally until small bubbles appear around the edges of the pan. About 6 minutes.

In the meantime, beat egg yolks and vanilla until smooth and light. Slowly add the hot cream mixture, beating continuously with mixer running on medium-low speed, until well blended. Strain mixture through a fine strainer into a bowl. Divide mixture among 6 ramekins.

Arrange ramekins in a baking pan in the middle shelf of preheated oven. Fill pan with boiling water until it comes halfway up sides of ramekins. Cover pan loosely with aluminum foil. Bake for about 30 minutes, until the custard is just set but still jiggles in the center. Allow the ramekins to cool to room temperature without removing them from the water bath. Once cool, cover in plastic wrap and chill in fridge for about 2-3 hours.

Sprinkle about 1 Tbsp sugar over top of cooled custards. Holding the ramekin with your hand and the bottom still touching your working surface shake it from side to side to spread the sugar evenly. With the cooking torch move the flame in a circular motion over the top. First, you will see the sugar forming bubbles. Continue to melt it with the torch until the top melts and it's golden brown. Serve immediately surrounded by fresh berries or cut-up fruit.