12    Extra large egg yolks
1 c  Granulated sugar
4 1/4 c  Heavy cream
2 ts Vanilla extract
1 1/4 c  Light brown sugar

Heat heavy cream in a double boiler until hot. Beat the egg yolks and
granulated sugar until thick and light in color. Slowly pour the
heated cream over the yolk mixture, beating constantly. Return
mixture to the double boiler and cook stirring constantly until
custard coats a spoon heavily. Remove from heat and stir in vanilla.
Strain into individual Ramekins or custard cups and chill thoroughly
(at least 4 hours or overnight). Before serving, sift 2 tablespoons
of the brown sugar over each custard. Make sure that you have an even
layer of sugar and then glaze one or two at a time underneath a
preheated broiler or with a small propane torch on low flame. Serve
within 15 minutes after glazing.