Preparing the Topping:

1. Melt the sugar in a saucepan over medium heat until it turns amber in color.
2. Pour the caramel into the bottom of ramekins, tilting to coat evenly.
3. Arrange fruit slices over the caramel layer.

Making the Pots de Crème:

1. In a saucepan, heat the cream until warm but not boiling.
2. In a separate bowl, whisk together egg yolks and sugar.
3. Slowly add the warm cream to the egg mixture while whisking constantly (to prevent curdling).
4. Strain the mixture through a fine-mesh sieve for a smooth consistency.

Assembling and Baking:

1. Pour the custard over the caramelized fruit in each ramekin.
2. Place the ramekins in a baking dish and fill with hot water until halfway up the sides.
3. Bake at 325°F (160°C) for 30–35 minutes or until the custard is set but slightly jiggly in the center.
4. Cool completely before unmolding.