Preparation

In a large saucepan, bring cream to a boil, and allow to boil for approximately 30 seconds.

Remove from heat and pour over egg yolks and vanilla extract, whisking rapidly.

When yolks and cream are fully incorporated, return to saucepan and cook over medium heat, until mixture is thick and coats a metal spoon.  Do not bring mixture to a boil.

Pour equally into 6 ramekins and refrigerate overnight.

Before serving, sprinkle each ramekin with sugar; preheat oven broiler to highest temperature setting, placing ramekins under broiler to caramelize sugar on top.  It is important to do this quickly so the custard remains cool and the sugar burns fast.  You may also use a creme brulee torch, which can be purchased at many homegoods stores.

Serve with your favorite seasonal berries and enjoy.