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Ingredients
- 8 x Egg yolks
- 4 x Large eggs
- 6 ounce Brown sugar
- 1 quart Heavy cream
- 1/2 tsp Salt
- 1 tsp Vanilla extract
- 3 ounce Brown sugar
Directions
- Large eggs, yolks, and 6 ounces brown sugar. Heat cream to scalding point and gradually pour into Large eggs, add in salt and vanilla. Strain, divide into 12 individual 5 ounce. dishes. Bake in warm water bath at 350 degress for 30 min. Let cold. Dry 3 ounces brown sugar in a hot oven. Break lumps with a rolling pin, sprinkle on top of custard and caramelize with a salamandre or possibly under the broiler.
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