Clinkerdagger Public House Burnt Creme

Source: Clinkerdagger Public House, Spokane, Washington

1 pint whipping cream
4 egg yolks
1/2 cup granulated sugar
1 tablespoon vanilla extract
1/4 cup granulated sugar (for topping)

Heat oven to 350 degrees F.

Heat cream over low heat until bubbles form around edge of pan. Beat egg yolks with the sugar, and stir together until thick, about 3 minutes. Gradually beat cream into egg yolks. Stir in vanilla extract and pour into 6 (6 ounce) custard cups. Place custard cups in baking pan that has about 1/2 inch water in the bottom. Bake until set, about 45 minutes.

Remove custard cups from water and refrigerate until chilled. Sprinkle each custard with 2 teaspoons granulated sugar. Place on top rack under broiler and cook until topping is medium brown. Chill before serving.