Preheat oven to 275. Whisk cream, egg yolks, sugar and vanilla extract together in a bowl. Mix until creamy. Pour into 4 7 oz ramekins. Place ramekins in a baking pan. Fill baking pan with hot water, about halfway up the sides of the ramekins. Place pan in oven for 45 minutes then begin to check them every 10 minutes. The custards are done when an inserted knife comes out clean.
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