CUSTARD:

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

SUGAR FOR TOPPING:

4 tbsp. granulated sugar and 1 tbsp. brown sugar.

Preheat oven to 350 degrees. Heat cream over low heat until bubbles form around the edge of pan. Beat egg yolks and sugar together until thick, about 3 minutes. Gradually beat cream into egg yolks. Stir in vanilla and pour into six 6 ounce custard cups. Place custard cups in baking pan that has about 1/2 inch of water in bottom. Bake until set, about 45 minutes. Remove custard cups from water and refrigerate until chilled. Sprinkle each custard with about two teaspoons of sugar mixture. Place on rack under broiler and cook until topping is medium brown. Chill before serving. Makes 6 servings.