Total Calories: 296
Preheat oven to 325°. Heat cream in top of a double boiler until warm. Do not allow water in bottom of double boiler or the cream to boil!
Use electric mixer to beat egg yolks; gradually add sugar. Very slowly add warm cream to egg yolk mixture. Allow mixer to run slowly while adding cream; add vanilla and pour into an uncovered 1 1/2-quart oven-proof dish. (Do not use a flat dish since the custard will be too thin.) Place dish in a pan of hot water and bake 40–45 minutes or until set. Remove baking dish and pan of water from oven and sift the brown sugar over custard immediately; place custard under boiler for 1 or 2 minutes or until the sugar melts. Do not scorch! Chill until very cold! Easy—yet sensational!!
Note: Do not allow sugar to be thicker in some places than in others or it won’t melt completely.