|Heavy cream||2 Cup (32 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Vanilla extract||3 Teaspoon|
Heat the cream in a saucepan over medium-low heat; do not boil.
Beat the egg yolks and the 1/2 cup sugar in a mixing bowl until thick and lemon-colored.
Beat in the hot cream gradually.
Beat in the vanilla.
Pour the cream mixture evenly into six ungreased 6-ounce custard cups.
Place the cups in a 9x13 baking pan.
Fill the pan with boiling water to a depth of 1 inch.
Bake at 350 degrees for 45 minutes or until custard center is almost set.
Remove cups from pan to a wire rack to cool for 15 minutes.
Place in the refrigerator, covered, for at least 2 hours or until chilled.
Sprinkle with the 6 teaspoons sugar.
Broil 4 to 6 inches from the heat source for 2 minutes or until golden brown.