This is originally a French desert, but is widely eaten in Egyptian cities.
Preparation Time: 1.5 hours
8 egg yolk.
2 vanilla bean.
3 cups double cream.
1/3 cup sugar
In a deep pan heat cream and vanilla beans over low heat.
Remove and set aside.
Remove vanilla beans.
Beat egg yolks and 1/2 cup sugar in a bowl until thick then add cream.
Pour into a large pan and heat over low heat while stirring constantly until thick.
Pour into oven bowl.
Cover and refrigerate for a couple of hours.
Sprinkle remaining sugar over the surface to form a very thin layer.
Put in oven and turn on the grill to very hot.
Broil so that sugar on the surface of just caramelizes.
Refrigerate and then serve.