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1. Preheat the oven to 350°. With a whisk or a rotary or electric beater, beat the egg yolks and 2 tablespoons of the sugar together in a mixing bowl for 3 or 4 minutes, or until the yolks are thick and pale yellow.
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2. Heat the cream in a heavy 1½- to 2-quart saucepan until small bubbles begin to form around the edges of the pan. Then, beating constantly, pour the cream in a slow stream into the beaten egg yolks.
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3. Add the vanilla extract and strain the mixture through a fine sieve into a 1-quart souffle dish or other baking dish 6 to 7 inches in diameter and at least 2 inches deep.
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4. Place the dish in a large shallow pan on the middle shelf of the oven and pour enough boiling water into the pan to come halfway up the sides of the dish.
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5. Bake for about 45 minutes, or until a knife inserted in the center comes out clean. Remove the dish from the water and cool to room temperature. Refrigerate for at least 4 hours, or until the cream is thoroughly chilled.
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6. About 2 hours before serving, preheat the broiler to its highest point. Sprinkle the top of the cream with the remaining 4 tablespoons of sugar, coating the surface as evenly as possible.
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7. Slide the dish under the broiler about 3 inches from the heat, and cook for 4 or 5 minutes, or until the sugar forms a crust over the cream. Watch carefully for any signs of burning and regulate the heat accordingly.
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8. Cool the cream to room temperature, and then refrigerate it again until ready to serve.
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