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Classic Crème Brulee, Stirred Method

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8 egg yolks
½ cup sugar
2 cups heavy cream
¼ cup white sugar ( for caramelized tops)
1 tsp. Vanilla extract
or 1 whole vanilla bean split lengthwise

In a large bowl whisk together eggs and ½ cup sugar, until mixture is thick and pale yellow. In a double boiler over gently simmering water bring cream to a gentle simmer. Remove from the heat and slowly pour into egg mixture. Add the vanilla. Pour mixture back into double boiler, being careful to keep water at a simmer cook, stirring frequently until custard is thick enough to coat the back of a wooden spoon, about 30 minutes. Custard will thicken as it cools. Chill completely, at least 6 hours. To serve fill individual coffee cups, floral cups, or edible serving cups. Top with 2 tablespoons superfine sugar, and caramelize with kitchen torch.