In a large mixing bowl, combine egg yolks and sugar.
Whip until light and creamy (about 3 minutes).
In a medium saucepan scald cream/vanilla mixture.
Slowly pour creme/vanilla mixture over egg/sugar mixture, stirring constantly.
Strain into a pitcher and pour into the 6oz. custard cups.
Put in hotel pan and prepare a water bath about ½ way up the sides of the cups.
Cook at 300° covered loosely with parchment until set, about 1 hour, 20 minutes.
Cool, wrap in cellophane and label, date, initial and refrigerate.