In a saucepan heat cream over medium-low until almost simmering, remove from heat. In a mixing bowl beat egg yolks and sugar until thick and lemon colored. Gradually beat in cream and add vanilla. Pour into 6 individual ungreased 6 oz custard cups. Place cups ina 13x9 baking pan. Fill pan with boiling water to a depth of 1 in. Bake at 350 for 45 minutes or until custard center is almost set. Remove cups from pan to a wire rack, cool for 15minutes. Refrigerate for at least 2 hours or until chilled.