| | Directions | | Preheat oven to 300°. Heat a pan of water on stove. In separate pan, heat cream until steaming. In large owl, whisk egg yolks and white sugar together. Gently pour and whisk the cream into the egg mixture. Return the custard mixture to the pan and reheat at medium to medium high heat for 3-4 minutes, until it coats the back of a wooden spoon. Remove pan of hot water from stove; pour water into large baking dish or roasting pan. Pour custard into 6 (6 oz.) ramekins; place ramekins in the water-filled baking dish. (Water should come at least half-way up the sides of the ramekins.) Bake for 35-40 minutes. Remove from oven and allow ramekins to cool. Place in refrigerator overnight. At least 2 hours before serving, sprinkle each custard top with 2 tsp. brown sugar. Broil (or use a torch) until the sugar browns and bubbles. Return to refrigerator for at least 2 hours. |
|
|
| Ingredients | | - |  | 2 cups heavy cream |
| - | | 8 egg yolks |
| - | | 1/2 cup white sugar |
| - | | 1/2 vanilla bean, scraped (or 1 teaspoon vanilla) |
| - | | 8 teaspoons light brown sugar, divided |
| |
| |
