Use shallow ceramic or glass ramekins and fill them only halfway with cream; this ensures even heat distribution and prevents the eggs from overcooking before the whites set properly.

Use approximately 2-3 tablespoons of heavy cream per 2 eggs for optimal richness without the custard becoming too loose or separating during baking.

Bake your ramekins in a water bath (bain-marie) at 325°F for gentle, even cooking that produces silky, tender eggs rather than rubbery or overcooked whites.

Add a pinch of salt and pepper to the cream before adding eggs, then season again after cracking eggs in; this distributes flavor evenly throughout rather than just on top.

Bake for 12-15 minutes until the whites are set but the yolks still jiggle slightly when gently shaken; the residual heat will continue cooking them after removal from the oven.