Yield: six portions
- 8 each egg yolks, from large eggs
- 3 each large eggs
- 1/2 c. light brown sugar
- 2 1/2 c. heavy cream
- 1/2 tsp. salt
- 1 tsp. vanilla extract
- as needed granulated sugar
- as needed whipped heavy cream
- as needed fresh fruit
- Combine the Custard ingredients in a mixing bowl, using a wire whisk or spoon to thoroughly combine the ingredients without over beating and adding air.
- Divide the custard mixture evenly into oven-proof baking dishes. Place the filled dishes in a 13 x 9 pan and add water to the pan until it is halfway up the sides of the baking dishes.
- Place the custards that are in the water bath into a 325° oven and bake them for about 35 minutes. The custard will be firm on the surface and will not jiggle when the water bath pan is shaken.
- Remove from the oven and cool thoroughly.
- At serving time, sprinkle a thin layer of granulated sugar over the top of the custard and put it under a broiler until the sugar melts and caramelizes. Repeat this process again so that a thicker layer of caramelized sugar is formed. When cool, the caramelized sugar should be hard when tapped with a spoon.
- Serve with a rosette of whipped cream and fresh fruit on top.