Yolks with the sugar crash. Heat the cream until it just begins to simmer (if it starts to simmer to cool for 1 minute. Add cream spoon by spoon into the egg yolks with constant stirring - thus the yolks will be crossed by the heat. When 1/4 of the cream is added to the yolks, they pour in the cream and stir well. The mixture was passed through a fine sieve to remove any remaining lumps and then add the vanilla extract and mix again. Pour into refractory shapes, which are placed in a tray. In pan pour boiling water so that the water reaches the half trays. The tray is placed for 1 hour in a preheated 120 C oven. The cream is perfectly baked when the edges of the trays is tight and in the center is soft (like jelly). This is most easily checked by catch tray and shook slightly - if the whole is shaken, then it needs more time in the oven. When the cream is prepared is placed to cool to room temperature. When cool, trays are wrapped in a plastic foil and placed in a refrigerator for at least 8 hours. 1 hour before serving trays are removed from the refrigerator fthe oil is removed and cleared of moisture on the cream. Creams sprinkle evenly with brown sugar and sugar is heated with a kitchen torch while begins to bubble and acquire a pleasant brown (be careful not lining your kitchen countertop, you can put an aluminum tray in order to protect the countertop). Sugar can be caramelized under preheated grill to maximum temperature. After this procedure trays again placed for 45 minutes in refrigerator.