The GOVERNOR Dessert 12 extra large egg yolks 1 c. granulated sugar 4 1/4 c. heavy cream 2 tsp. 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. Makes 10 (4 ounce) custards.