Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Whipping Cream |
| 5 \N | Egg Yolks |
| ½ cup | Sugar |
| 1 tablespoon | Vanilla Extract |
| ½ cup | Light Brown Sugar -- firmly |
| \N \N | Packed |
Combine the first 4 ingredients, stirring with a wire whisk until sugar dissolves and mixture is smooth. Carefully pour the egg mixture evenly into 5 (5x1) round baking dishes or custard cups. Place in a roasting pan large enough to accomodate the dishes and add ½-inch of water to the roasting pan. This step creates a water bath to prevent curdling. Bake at 275 for 45 to 50 minutes or until almost set. Cool the custards in the water in the pan set on a wire rack.
Remove from pan when cooled, cover and refrigerate overnight. When ready to serve, sprinkle about 1½ tablespoons brown sugar evenly over each custard; place each custard on a cookie sheet or jelly-roll pan. Broil 5 inches from heat. If using an electric oven, leave door partially open. Broil until the sugar melts. Let stand 5 minutes to allow sugar to harden.
NOTES:
Handle with care. These are extremely hot. Place custards as close to heat source as possible. To achieve a "cracked" effect, broil custards in a pan full of ice. Dixie Crystals sugar is reputedly the best for making this dessert. ***When finished cooking, the center will still be slightly liquid.
Recipe By : Southern Living (12-95)