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

Preheat oven to 350 degrees. Heat cream over low heat until bubbles form around edge of pan. Beat egg yolks and sugar together until thick and yellow (about 3 minutes). Beating constantly, pour cream in steady stream into egg yolks. Add vanilla and pour into custard cups. Place custard cups in baking pan that has from 1/2 to 1 inch of boiling water in the bottom. Bake for 45 minutes.

Remove custard cups from water and refrigerate for about 2 hours. Sprinkle each cup with sugar. Place on top rack under broiler and cook until sugar topping is medium brown. Refrigerate before serving.

Serves 6.