Warm whipping cream and Bailey's over a double boiler. In a separate bowl, mix together egg yolks, sugar, and vanilla.

Slowly add the warm cream mixture to the yolk mixture, stirring constantly. Pour mixture into individual soufflé cups and put soufflé cups into a 2" deep pan. Fill the pan with warm water and cover with foil.

Bake at 350 degrees for 45 minutes or until set in the center. Don't over-cook, or eggs will curdle. Remove from oven and let cool. These will keep in the fridge for three days.

For the topping, mix equal parts brown and white sugar, then cover the tops of the custards. Cook under the broiler until caramelized.