I worked for a short time as a manager for the delicious fine-dining buffet restaurant The Roof in downtown Salt Lake City, Utah. This is a recipe directly from the cookbook for one of the most popular desserts featured at the restaurant.
Preheat oven to 300 degrees F. In a sturdy medium saucepan, heat cream until it just comes to a boil. Meanwhile, in a medium bowl, whisk egg yolks, ¼ cup sugar, and vanilla until combined. Gradually whisk warm cream into egg yolk mixture.
In a small saucepan, melt and burn ½ cup sugar until it is a light caramel color. Gradually whisk sugar into the cream and egg mixture until well blended.
Place ten 2-ounce ramekins in a 9 x 13-inch baking pan. Divide cream mixture evenly among the ramekins. Place baking pan into oven and pour hot water into baking pan until it is about ¼ inch deep.
Bake for 30 – 40 minutes (until the centers appear set when gently shaken). Remove ramekins from water, cool, and chill.
To serve, sprinkle the extra ¼ cup sugar evenly over the top of the custards. Burn the sugar using a blow torch until caramel brown.