12 egg yolks
1/2 cup minus 2 tsp granulated white sugar
3 cups heavy cream
1 1/2 teaspoon pure vanilla extract
1/4 cup granulated white sugar (for the caramelized tops)

Preheat oven to 300 degrees. In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow. Add cream and vanilla, and continue to whisk until well blended. Strain into a large bowl, skimming off any foam or bubbles. Divide mixture among 6 ramekins or custard cups. Place ramekins in a HOT water bath (large pan filled with enough water to come half way up the side of the ramekins). Bake until set around the edges, but still loose in the center, about 50 to 60 minutes.

Remove from oven and leave in the water bath until cooled. Remove cups from water bath and chill for at least 2 hours, or up to 2 days.

When ready to serve, sprinkle about 2 teaspoons of sugar over each custard. Using a small, hand-held torch, melt sugar to create a nice caramelized crust. Optionally, re-chill custards for a few minutes before serving.

Serve with fresh fruit of your choice, and whipped cream if desired.

Yield: 6 1/2 Cup Servings
Prep Time: 10 Minutes
Cook Time: 55 Minutes
Skill Level: Intermediate