Ingredients
4 cups heavy whipping cream9 large egg yolks3/4 cup sugar1 teaspoon vanilla extractBrown sugar
Preparation
In a large saucepan, combine the cream, egg yolks and sugar. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Stir in vanilla.
Transfer to eight 6-oz. ramekins or custard cups. Place cups in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° until centers are just set (mixture will jiggle), 25-30 minutes. Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours.
One hour before serving, place custards on a baking sheet. Sprinkle each with 1-2 teaspoons brown sugar. Broil 8 in. from the heat until sugar is caramelized, 4-7 minutes. Refrigerate leftovers.
