Prep 15 min. Cook 30 min.
2 teaspoons Vanilla Paste
1 quart heavy cream
1/2 cup Caster (Superfine) Sugar
6 large egg yolks
1/2 cup dark Brown Sugar
Preheat oven to 350°
Bring a pot of water to a boil.
Combine the cream, Vanilla Paste in a heavy saucepan. Watch carefully and bring to a boil. Remove from heat immediately, cover and set aside to steep for 15 minutes.
In a medium-size bowl, combine the Caster Sugar and egg yolks and whisk until well blended. Add the vanilla cream and mix well.
Place 6 shallow 6 inch round ramkins in a roasting pan. Ladle the cream mixture into the dishes. Add enough boiling water to the pan to reach halfway up the sides of the baking dishes.
Bake just until the mixture is just set in the center, but still trembling, about 30 minutes. (It will firm up in the refrigerator, but you don't want to overcook)
Refrigerate for at least 3 hours and up to 24. Remove from the refrigerator. Pass the Brown Sugar through a strainer (use a spoon with a back and forth motion to force the sugar through) and evenly distribute in a thin layer to completely cover the tops of the baked cream. Glaze under a broiler (or use a cook's blowtorch) for several seconds, watching carefully until the sugar forms a firm crust. Return the custards to the refrigerator for 15 minutes or longer before serving. You can keep these for about 8 hours before the crust begins to soften.
by John R., Fl.