Preheat oven to 300 degrees. In a large bowl, whisk together egg yokes and sugar until the sugar has dissolved and the mixture is thick and pale yellow. Add cream and vanilla, and continue to whisk until well blended. Strain into large bowl, skimming off any foam or bubbles.
Divide mixture among 6 ramkins. Place in a 13x9 inch pan filled with enough water that the ramkins are emerged halfway in the water. Bake until set around the edges, but loose in the center...about 50 minutes to an hour. Longer for larger ramkins. Remove from the oven and leave in the 13x9 with water until cool. Chill for 4 hours or up to 2 days.
Just before serving, sprinkle about 2 tsp. of sugar over each. To carmalize the sugar, use a small hand held torch until sugar is melted and golden brown ( take your time). Serve.
NOTE: If you do not have a hand held torch; you can broil them. Place the custards on baking sheet, no more than 5 inches away from heat. Turn
if needed. WATCH CLOSELY!
