Clinkerdagger Public House Burnt Creme Ingredients: 1 pint whipping cream 4 egg yolks 1/2 C. granulated sugar 1 Tbsp. vanilla extract 1/4 C. granulated sugar (for topping) Preparation: Preheat oven to 350 degrees. 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 and pour into 6 (6 oz.) 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.