6 egg yolks

4 tablespoons white sugar

1/2 tsp vanilla extract

2 1/2 cups heavy cream

2 tablespoons turbinado sugar

Preheat oven to 300 degrees F.

Beat egg yolks, white sugar and vanilla in a mixing bowl until thick and creamy.

Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.

Pour cream mixture into the top of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon; approximately 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.

Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for 1 hour, or overnight.

Sprinkle turbinado sugar over each dish of custard, then melt with kitchen torch.

Remove from heat and allow to cool. Refrigerate until custard is set again.