6 egg yolks
6 tablespoons white sugar, divided
1/2 teaspoon vanilla extract
2 1/2 cups heavy cream
2 tablespoons brown sugar
1.Preheat oven to 300 degrees F
2.Beat egg yolks, 4 tablespoons sugar and vanilla in a mixing bowl until thick and creamy.
3.Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream slowly into the egg yolk mixture---you do not want scrambled eggs, so only add a little mixture at a time; beat until combined.
4.Pour cream mixture into the top of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon; approximately 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish....my husband used ramkins
5.Bake in preheated oven for 30-40 minutes. Remove from oven and cool to room temperature. Refrigerate for 1 hour, or overnight.
Right before you serve this:
::Preheat oven to broil.
::In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn.
::Remove from heat and allow to cool. Refrigerate until custard is set again.