Warm the cream in a saucepan over medium heat until it barely boils, stirring occasionally.
In between stirs, whisk the egg yolks in a separate bowl until frothy. Gradually beat the sugar into the yolks.
When the cream is hot, add a little to the eggs and whisk. Add the remaining cream in a thin stream, whisking all the while. Stir in vanilla.
Pour the custard into four ramekins. Place the ramekins in a baking dish, and pour hot water into the dish until it reaches halfway up the sides of the ramekins.
Bake the custard in the oven at 325 for about 40 minutes, or until a knife inserted in the custard comes out clean.
Remove the custard from the oven, cool, and refrigerate until chilled through.
Just before serving time, cover each custard with a thin layer of sugar and place ramekins under the broiler for a few minutes until the sugar begins to brown. Keep a weather eye out so the sugar doesn’t burn.