3 cups (750 mL) whipping cream
8 egg yolks
1/3 cup (75 mL) granulated sugar
1 1/2 tsp (7 mL) vanilla
1/2 cup (125 mL) packed brown sugar, sifted
- Heat cream over medium-high heat until steaming.
- Whisk egg yolks with regular sugar; gradually whisk in cream, then vanilla.
- Skim off foam.
- Divide among eight ¾ cup (175 mL) ramekins.
- Place in large shallow pans; add enough boiling water to come halfway up ramekins.
- Bake in 350° oven for 30 – 35 minutes or until edge is set but centre still jiggles and knife inserted in centre comes out creamy.
- Remove from water; let cool on racks.
- Cover and refrigerate for 2 hours or until chilled and set.(At this point you can refrigerate for up to 2 days)
- Place cups on rimmed cookie sheet
- Sprinkle brown sugar evenly over custards.
- Use a blow torch or broil (15 cm) from heat for 2 – 6 minutes or until sugar bubbles and darkens, removing each when ready.
- Chill, uncovered, for at least 30 minutes before serving or for up to 3 hours.