8 egg yolks
1/3 cup sugar
2 cups heavy cream
1 tsp. vanilla extract
1/4 cup sugar (for caramelizing top)

Preheat oven to 400°F. In a large bowl whisk together egg yolks and sugar until sugar has dissolved and the mixture is thick and pale yellow.

Add cream and vanilla and continue to whisk until well blended. Strain into a large bowl skimming off any foam or bubbles.

Pour into 6 custard cups, place into water bath and bake until set around edges but still loose in center (about 45 minutes). Remove form oven and leave in water bath until cool. Remove & chill at least 2 hours or up to 2 days.

When you are ready to serve, sprinkle about 2 tsp. of sugar over each custard dish. Use a small kitchen torch to melt sugar. No torch, stick them under the broiler until sugar melts. Cool a few minutes before serving.

Serves 6.