Makes about 10

30 oz heavy cream
9 egg yolks
7.5 oz sugar
1 t vanilla


Heat heavy cream with half of sugar just until boil.
Meanwhile whisk other half of sugar with yolks.
Pour a little milk into yolks whisking to temper, then pour yolk mixture into milk while whisking.
Pour through a chinoit or fine strainer.
Stir in vanilla.
Pour into ramekins.
Place in water bath and bake at 300 degrees for 45 min or until it jiggles as a whole.
Cool and refrigerate if not serving.
Mix 1/4 c brown and white sugars.
Dab top of custards with paper towel to remove moisture.
Sprinkle tops with sugar mixture, shaking off excess.
Burn until golden brown with kitchen torch.



Served July 21, 2008.
Chef Lisa