|Egg yolks||4 , well beaten|
|Sugar||1 Cup (16 tbs)|
|Whipping cream||500 Milliliter (2 Cups)|
|Vanilla bean/1 teaspoon vanilla extract||1 (1 Inch Piece)|
Combine the egg yolks with 1 tablespoon of sugar in a bowl.
Put the cream and vanilla bean into a saucepan, bring slowly to boiling point and boil for one minute exactly.
Remove the pan from the heat, lift out the vanilla bean and pour the cream over the egg yolks and sugar, stirring all the time with a spoon.
Strain the mixture into the top of a double boiler and cook, stirring constantly, for 25 minutes or until the custard is thick enough to coat the back of a wooden spoon.
Pour the custard into a buttered, ovenproof serving dish, allow it to cool then chill in the refrigerator.
Sprinkle a layer of fine sugar to a depth of 3 inch (1 cm) over the surface of the custard.
Put the dish under a very hot broiler until the sugar melts and turns golden brown.
Return the custard to the refrigerator for 2 to 3 hours before serving.