Eileen, I have a quick and easy recipe that makes a good one but for a truly fantastic, silky-creamy you can't cut corners. This is the one to make:

{{!gwi}}

8 egg yolks
1/3 cup sugar
1 teaspoon pure vanilla extract
2 cups heavy cream

Beat eggs with a hand whisk, add sugar until pale yellow then add vanilla. Bring cream to a boil and temper by adding a little cream at a time while whisking constantly to egg mixture; strain and cool slightly. Pour into brulee dishes and bake at 300 degrees in a water bath until set, 30 to 40 minutes. Remove to rack and cool completely. I like to serve at room temperature but if making ahead refrigerate. To serve, sprinkle granulated sugar over top and carmelize with a kitchen torch.

Marilyn