METHOD:

1) Scald the heavy cream.
2) Whisk together the egg, yolks and sugar.
3) Temper mixture, and add the vanilla.
4) Strain mixture.
5) Pour into ramekins about 1" deep.
6) Place in a hotel pan lined with a towel.
7) Pour in hot water until it comes 1/2 way up the sides of the ramekins.
8) Bake at 325F degrees for 40 minutes.
9) Cool and then refrigerate.
10) To finish, dab any moisture from the top. Sprinkle with sugar and brown with a blow torch.

VARIATIONS:

Chocolate - add 4 oz. of chopped chocolate to the warm base.
Fruit - Place a few berries in the bottom of the custard cups, before adding custard. Then bake!