• 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.
• Caramel Glaze
  1. Mix 2/3 c sugar with 1/2 c water in a small, heavy saucepan
  2. Set the mixture over medium heat and, without stirring, very gently swirl the pan by the handle until a clear syrup forms. If necessary, slide the pan on/off the burner to avoid boiling before it clarifies.
  3. Once clarified, increase the heat to high and bring the syrup to a rolling boil; cover the pan tightly and boil for 2 minutes.
  4. Uncover the pan and cook the syrup until it begins to darken.
  5. Gently swirl the pan by the handle again and cook the syrup until it turn a deep amber.
  6. Dip the bottom of the pan in cold water for 2 seconds to stop the cooking.
  7. Immediately spoon a scant tablespoon of the caramel over one of the custards and tilt the mold to cover the surface evenly. The caramel will bubble at first but will quickly settle into a glass-smooth glaze. Quickly repeat for the remaining custards before the caramel solidifies.
  8. If the caramel gets too hard, stir it over low heat to liquefy it.