2 1/2 to 4 cups of heavy cream (depending on how creamy you like it)
6 egg yolks
1/2 tsp vanilla
1/2 cup sugar (or a little less)
*You will need additional sugar for torching and hardening on top
Pour cream in saucepan. Heat until simmering. Remove from heat. In separate bowl, mix egg yolks, sugar, and vanilla. Add cooled cream a tablespoon at a time to prevent cooking the yolks. Mix all together. Put in a double boiler and heat until it coats a spoon (about 3 minutes). Spoon into ramekins. If there are bubbles, pop them with a toothpick. Put ramekins into cake pan. Fill the pan with the hot water from the double-boiler so that the water reaches halfway up the sides of the ramekins. Bake at 325 degrees for 30 to 45 minutes. Cool for about 30 minutes. Refrigerate at least an hour. Take out of fridge at least 30 minutes before serving. Top with a layer of sugar. Brûlée with a torch.
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