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Serves 8

4 cups cream
8 egg yolks
3/4 cup sugar
1 Tbs. vanilla
Whisk together the cream, egg yolks and sugar in a heavy saucepan over low heat. Continue to cook, stirring until thickened just enough to coat a wooden spoon with a light creamy layer. Stir in the vanilla and pour through a fine strainer into 8 small, oven-safe ramekins. Chill completely.
Sprinkle each custard with a tablespoon of fine sugar. Place the custards under a pre-heated broiler for a few minutes to caramelize the sugar, watching carefully to prevent burning. You can also use a blowtorch to caramelize the sugar. Serve chilled.
(Rebecca Ets-Hokin)