Preheat oven to 325. In med. saucepan bring cream to a boil. Remove from heat and cool 1 min. In another med. bowl, whisk the egg yolks with 3/4 cup sugar, add half cream to yolk and sugar mixture and mix well. Pour the mixture into the saucepan with remaining cream, stir and strain the mixture. Then pour into ramekins.
Place ramekins on long baking pan and carefully fill the pan with hot water unti the water is halfway up the dishes. Bake 40-45 min. Carefully remove large pan from ovenand leave on counter to cool. Refrigerate at least 4 hours. Sprinkle top of custard with 1 tsp of sugar. Shake off excess sugar. Broil 1-2 min or until sugar melts and browns.
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