Heat 4 tablespoons of sugar over low heat in a small skillet until it is melted and forms an amber-colored liquid.Pour at once into 5 ounce custard cups.Turn and tip to coat the bottom and sides with the caramel. Beat remaining sugar with cream, egg yolks and vanilla and pour into custard cups.Place cups in small baking pan-pour in boiling water to a 1 inch depth. Bake @ 350 degrees for 35 minutes or until a knife inserted 1/2 inch from edge, comes out clean.Remove and chill several hours or overnight.To unmold, loosen custard from around edge with small spatula.Cover dish with serving plate, turn upside down, shaking gently to release custard.

From the 'REcipeinternet: Recipes from Around the World' recipe list.