Burnt Custard Cream
2 cups heavy whipping cream
4 egg yolks
1/2 cup granulated sugar
1 tablespoon vanilla extract
granulated sugar for topping
Heat cream over low heat until bubbles begin to form around edge of pan.
Beat egg yolks and sugar together until thick, about 3 minutes. Gradually beat cream into egg yolk mixture. Stir in vanilla.
Butter six- six ounce custard cups. Pour mixture into cups. Place cups into baking dish. Add 1/2 water to dish.
Bake in 350 degree oven until custard has set. Remove cups from water and refrigerate until chilled.
Sprinkle each chilled custard cup with about 2 teaspoons granulated sugar. Place on oven rack under high broiler and broil until sugar is toasted.
Chill before serving.