Beat egg yolks until slightly thickened.

Gradually add sugar.

Slowly pour in cream, stirring.

Add vanilla, and pour into 4 custard cups or ramekins.

Set them in a pan with 1 inch water and bake at 350s for 45 minutes to 1 hour.

Cool in the water for 30 minutes and then chill completely before serving. Before serving, cover the tops of the dessert with a thin, even layer of granulated sugar.

Place under the broiler or use cooking torch until browned.