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What You’ll Need:
- 2 cups (1 pint) heavy cream
- 1/2 cup milk
- 1 cup sugar, divided
- 6 egg yolks
- 1 tablespoon vanilla extract
What To Do:
- In a large saucepan over medium heat, combine heavy cream, milk, 1/2 cup sugar, egg yolks, and vanilla. Cook 30 minutes, stirring frequently. (Be careful not to boil.)
- Remove from heat and beat 5 to 6 minutes, or until smooth and thick. Divide equally among four 1-cup custard cups. Chill 4 to 6 hours, or until custard is very firm.
- In a medium skillet over medium heat, melt remaining sugar until golden, then pour over chilled custards; chill 15 to 20 additional minutes, or until sugar hardens. Serve, or keep chilled until ready to serve (See Note).