1/3 cup granulated sugar
2 cups heavy cream
1 teaspoon pure vanilla extract
1/4 cup granulated white sugar
Preheat oven to 300ºF. In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow.
Strain into a large bowl, skimming off any foam or bubbles. This is necessary, so if you are being lazy and think it won't mater.... IT DOES!
Divide mixture among 6 ramekins or custard cups.
Place ramekins in a large pan filled with 2 inches of hot water and bake until set around the edges, but still loose in the center, about 50 to 60 minutes. Remove from oven and leave in the water bath until cooled.
Remove cups from water bath and chill for at least 3 hours, or up to 2 days.
When ready to serve, sprinkle about 2 teaspoons of sugar over each custard. For best results, use a small, hand-held torch to melt sugar. If you don't have a torch, place under the broiler until sugar melts (usually about 6-7 minutes). Re-chill custards for at least another 30 minutes before serving.