Ingredients - 4 cups Heavy Cream - 1 whole Vanilla Bean OR 1 Tablespoon Vanilla Extract OR 1 - Tablespoon Vanilla Paste - 10 whole Egg Yolks - 3/4 cups Sugar - 6 Tablespoons Superfine (Baker's) Sugar Preparation Instructions 1) Preheat oven to 325 degrees. 2) Pour the cream into the saucepan. Add vanilla (whichever product you're using) and simmer over medium-low heat. 3) Whip egg yolks with the sugar until pale yellow and thick. 4) Strain cream using a fine mesh strainer. 5) Whip yolks while you very slowly drizzle in 1 cup of warm cream. Go slowly so as not to cook the eggs! Once the first cup is added, you can add the rest of the cream slowly. 6) Place ramekins onto a rimmed baking sheet. Pour custard mixture into ramekins. Pour water in bottom of baking sheet until it comes halfway up the ramekins. Bake for 30 minutes, or until just set. Do not allow to get brown. 7) Cool ramekins on countertop, then chill for at least 2-3 hours, covered in plastic wrap. 8) To serve, sprinkle 1 tablespoon over each ramekin of custard. Use a kitchen torch to quickly (but carefully) brown the sugar. There should be a thin, crisp surface of burned sugar on the top.