Add 1 teaspoon vanilla, 1 cup 1/2 & 1/2 and 1 cup heavy cream. Mix well, and let it sit while you put your strainer together. I use a flexible plastic container with cheese cloth on top, held in place by a rubber band. You pure the egg/cream mixture into this and it strains out any egg goobers, shells, whatever, and also serves the purpose of removing any bubble that have formed....you want this to be very smooth when you carefully pour it into your ramekins. Have a paper towel under the ramekins in a deep pan in the oven...add enough water to come 2/3rds of the way up the sides of the ramekins. Don't pour the water in until the pan is already on the oven rack...no cheating!
Cook for 45 minutes, then carefully pull the pan out of the oven and place someplace to cool. Let it come to room temperature. Take the ramekins and put them in the fridge, covered loosely with Cling Wrap. They're good for a day or two in the fridge.
When you're ready to serve put about a teaspoon of sugar over the top, then burn it with a torch. I have a small butane torch that I keep in my gig bag for just such occasions. As you can tell from the background I actually finished and served these at the pool.