Place the cream & vanilla in a large heavy saucepan;
heat just to boil.
Whisk the egg yolks & sugar together until smooth and
Temper the egg mixture with ¹⁄³ of hot cream at a time
Remove from heat & strain into a bowl.
Fill ramekins with custard and bake (350F) in water
bath for approximately 30 minutes
Lightly coat top with granulated sugar and torch until