• 2 c heavy cream
• 8 large egg yolks or 3 large eggs
• 1/2 c sugar
• 3/4 t vanilla

In a medium bowl, stir together the eggs and sugar until just blended.

Heat the cream to a simmer. Remove from heat and gradually pour and stir into the eggs and sugar mixture. Stir in the vanilla. Pour into 6-8 custard cups or ramekins and place in a hot water bath. Set the pan in the oven. Start the oven to 250. Bake until the custards are set but still slightly quivery in the center when the cups are gently shaken, 1 to 1.5 hours.

Remove the custards from the water bath and let cool to room temperature.

Cover each one tightly with plastic wrap and refrigerate for at least 8 hours or up to 2 days.

Shortly before serving, gently blot any liquid that has formed on the surface with paper towels, then caramelize the surface using your preferred method:

• Broiler
  1. Preheat the broiler for 10 minutes
  2. Sprinkle sugar or brown sugar over the surface of the custards, covering evenly.
  3. Arrange the custards on a baking sheet and transfer to the broiler.
  4. Watching closely, broil the custards until the sugar melts and bubbles, turning the pan and/or moving the custards around if some cook more quickly than others.
• Torch
  1. Sprinkle 1-2 teaspoons of sugar over the surface of each custard; preferably just before torching.
  2. Caramelize with a propane torch, holding the flame about 2 inches above the surface of the custards and slowly rotating to melt and color the sugar as evenly as possible.