1 pt. whipping creme
4 egg yolks
1/2 c. white sugar
1 tbsp. vanilla extract
1/4 c. white sugar for topping

Heat cream over low heat until bubbles form edge of pan. Beat egg yolks and sugar together until thick, about 3 minutes. Gradually whip cream into egg yolk mixture. Mix in vanilla. Pour into 6 ounce custard cups. Put 1/2 inch of water in the bottom of a 9 x 13 inch baking pan. Set custard cups into the baking pan. Bake at 350 degrees for 40-45 minutes until set. Remove custard cups from baking pan and refrigerate until chilled. Sprinkle 2 teaspoons sugar across top of each custard. Place on top rack of oven; broil until sugar melts and topping is medium brown. Chill before serving. Yields 6 servings.