2 cups heavy cream
6 Tablespoons white granulated sugar
5 large eggs yolks
1 Tablespoon pure vanilla extract
Scald cream in heavy-duty saucepan. Beat yolks, sugar, and vanilla with electric mixer until pale and thick. SLOWLY pour hot cream into egg mixture while beating at the lowest speed. Ladle into custard cups and place in roasting pan. Pour very hot water into pan two-thirds up the sides of cups.
Bake at 325 degrees for 35 to 45 minutes. Remove cups from pan and let cool. Do not over bake--the middle can still be 'nervous'. Chill if holding for any length of time before serving. Just before serving, sprinkle tops with granulated sugar and caramelize using either a propane torch or popping under a broiler until sugar is browned and bubbly. (We torch them!) Garnish with a few raspberries or other fruits if desired.
Makes: four 6-ounce servings or six 4-ounce servings