1 t. vanilla
1/2 c. sugar, divided
3 egg yolks
In a small saucepan, heat the cream and vanilla to a simmer. Remove from heat and let sit for 10 minutes. In a bowl, whisk together 1/4 c. sugar and yolks until they are a pale yellow. Whisk cream into the egg mixture and pour into 4 ramekins. Place dishes in a large baking dish. Pour boiling water into the baking dish so that it comes halfway up the ramekins. Bake for 35 minutes at 300 degrees or until custard is firm but still wiggles. Chill for an hour or overnight. Let custard sit out for 30 minutes before topping with 1/4 c. sugar. Broil for 5 minutes or until sugar melts and bubbles. Let sit for several minutes and serve at room temperature.
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