1 Pint whipping cream
4 egg yolks
1/2 cup granulated sugar
1 tbs. vanilla extract
additional granulated sugar (for topping)

Preheat oven to 350 degrees F.
Heat cream over low heat until bubbles form around the edges of the pan. Beat egg yolks and sugar together until thick. (about three minutes) Gradually beat the cream into the egg yolk/sugar mixture. Stir in vanilla and pour mixture into six ounce, oven proof custard cups.
Place custard cups in a baking pan which has about one half inch water in the bottom. Bake for 45 minutes, or until set. Remove custard cups from water and refrigerate until chilled. Sprinkle each custard evenly, with about 2 tsp. of granulated sugar. Place on top rack of oven, under broiler and cook until topping is medium brown. Chill before serving.

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