1.   In a small saucepan over medium-low heat, warm the cream until steam rises.

2.   In a small, heavy saucepan, warm heavy cream over low heat.

3.   Many restaurants use a blowtorch because it sears the sugar quickly without warming the cream through, maintaining the critical contrasts in temperature and texture.

4.   Warm the cream.

5.   Warm the cream in a small saucepan.