Cooking time - 45 minutes
Ingredients
Heavy whipping cream - 4 cups
Egg yolks - 9
Sugar - 3/4 cup
Vanilla extract - 1 teaspoon
Brown sugar - for sprinkling
Method
1. In a large saucepan, combine the cream, egg yolks and sugar. Cook and stir over medium heat until mixture is thick enough to coat the back of a metal spoon. Stir in vanilla.
2. Transfer the custard into ramekins and place it in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 25-30 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours.
3. About one hour before serving, sprinkle each ramekin with 1 - 2 teaspoonful of brown sugar and broil it for about 4 - 8 minutes or until the sugar is caramelized.
Serve at room temperature.