Whisk egg yolks and sugar together in large bowl until sugar is well dissolved and mixture is thick and pale yellow.
Add the cream and vanilla.
Strain into a large bowl.
Divide mixture into 4 to 6 ramekins or custard cups.
Place in a water bath and bake until set around the edges, but a dime size area is still loose in the center, about 45 minutes.
Remove from the oven and hot water and place cups on wire rack to cool completely.
Cover cups with plastic wrap, and place in refrigerator to cool for at least 2 to 4 hours before serving. You can also make these a day ahead and chill overnight. When ready to serve, sprinkle 2 tsp of sugar over each custard. Torch or broil the sugar until caramelized and serve. Great served with berries on the top, and even a dab of Whipped cream.