2 c. heavy cream, scalded
4 egg yolks
2 Tbsp. sugar
2 Tbsp. vanilla extract
10 tsp. brown sugar
Scald cream. Whisk eggs, sugar and vanilla in a separate bowl. Temper the eggs by mixing in 2 tablespoons of hot cream. Stir the eggs into the cream. Divide evenly into 5 ramekins. Place ramekins in a 1-inch water bath. Bake for 50 mins. at 325 degrees. Remove ramekins from water bath and cool on a wire rack for 10 mins. Refrigerate at least one hour. Just before serving, sprinkle 2 tsp. of brown sugar over each ramekin. Broil ramekins for 2-5 minutes, until sugar is completely melted. Serve immediately.
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