||This recipe comes from the Williams-Sonoma site
2 1/2 cups heavy cream
5 egg yolks
2 Tbs. granulated sugar
1/2 tsp. pure vanilla extract
Sifted brown sugar
Heat the heavy cream to just
under a boil. In a bowl, combine the egg yolks and granulated sugar and beat until light.
Gradually add the cream until blended. Pour the mixture into the top part of a double
boiler or saucepan and cook, stirring, over hot or simmering water until the custard
thickens and coats the back of a spoon. Do not allow to boil. Add vanilla extract. Divide
the mixture among 4 ramekins and refrigerate 2 to 3 hours.
About 1 hour before serving, cover the custard tops generously with sifted brown sugar, to
about 1/4 inch thick. Using a kitchen torch, move the flame continuously in small circles
around the surface until the sugar melts and caramelizes. Serves 4.
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