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

Preheat oven to 350 degrees. Heat cream over low heat until bubbles form on edge of pan. Beat egg yolks and sugar until thick (3 minutes). Beating constantly pour cream in steady slow stream into egg yolks.

Add vanilla and pour into custard cups. Place cups in baking pan with 1 inch of boiling water in the bottom. Bake 45 minutes.

Remove cups and chill 2 hours. Sprinkle each cup with granulated sugar. Place on top rack under broiler until sugar browns (a few seconds). Refrigerate until serving. Serves 6.