1 pt. whipping cream
4 egg yolks
1/2 c. granulated sugar
1 tbsp. vanilla

Preheat oven to 350. Heat cream over low heat until bubbles form around the edge of the pan. Beat egg yolks and sugar together until thick and yellow (about 3 minutes). Beating constantly pour cream in steady stream into egg yolks and sugar. Add vanilla and then pour into custard cups.

Place cups in a baking pan with 1/2 to 1 inch of boiling water in bottom. Bake for 45 minutes. Remove cups from water and refrigerate until chilled (about 2 hours). Sprinkle each custard cup with granulated sugar. Place cups on top rack under broiler and cook until sugar topping is brown. Refrigerate before serving. Serves six.