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williamrhein
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In a small pot, heat cream over medium heat until hot but not boiling -- small bubbles will appear just along the edge of the pot.
Meanwhile, whisk together egg yolks, ⅓ cup sugar, and vanilla -- I like to do this in a large glass measuring cup for easy pouring!
When the cream is hot, add it to the egg yolk mixture a little at a time, whisking well after each addition.
Pour into 4, 7-8 ounce ramekins, (wider and shallower is better if you have them).
Place filled ramekins in a large baking dish and fill the baking dish with hot water so that it comes ¾ of the way up the sides of the ramekins. Be careful not to get any water in the custard!
Bake at 325 degrees F for 30-45 minutes. This will depend on how deep the custard is! (Smaller ramekins, deeper custard = longer bake time) The top will appear set but underneath it will still jiggle.
Cool to room temperature and then refrigerate for at least 2 hours until chilled. (You can wrap and refrigerate up to 3 days).
Sprinkle each custard with 1 tablespoon granulated sugar and torch or broil just until caramelized. Serve immediately or chill to serve later.