1 large egg (at room temperature)

5 egg yolks

1/2 Cup sugar

3 Cups sugar

1 Tablespoon Vain Vanilla extracted in Bourbon

Pre-heat oven to 300 degrees F.  In a mixer with a paddle attachment mix sugar, eggs, and egg yolks until thoroughly combined.  Heat heavy cream over medium until hot but not boiling, approx 200 degrees F. With mixer on low, slowly add hot cream to egg and sugar mixture until all has been incorporated.  Add Vain vanilla.  Place 6 six ounce ramekins in a deep baking dish.  Evenly distribute the custard among the ramekins.  Add enough boiling water to the deep baking dish to come halfway up the ramekins.  Bake 35-40 minutes until custard is just set. Allow to cool then refrigerate till well chilled.  Sprinkle tops of each custard with approximately 1 Tablespoon of sugar.  Using a torch, or under the broiler, quickly melt and brown the sugar.