2 cups heavy cream
8 egg yolks
1/2 cup sugar + more for topping
1 tbsp vanilla extract.
Preheat the oven to 325. Heat the cream and vanilla to almost boiling over medium-high heat, then remove. Whisk the yolks and sugar until pale yellow and smooth. Slowly add cream to mixture and stir until combined. Pour into 8 oz ramekins and bake in a water bath until firm with a slight jiggle. Cool for 2-3 hours.
Sprinkle top with sugar and light with a torch to caramelize. Alternate method: Broil on high on top rack of oven for about a minute.
Presented by Mike Loosli, Glass Bazaar