| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Desserts | 1 | Servings | |
INGREDIENTS
| 2 | c | Whipping Cream |
| 5 | Egg Yolks | |
| 1/2 | c | Sugar |
| 1 | tb | Vanilla Extract |
| 1/2 | c | Light Brown Sugar — firmly |
| Packed |
INSTRUCTIONS
Combine the first 4 ingredients, stirring with a wire whisk until sugar dissolves and mixture is smooth. Carefully pour the egg mixture evenly into 5 (5x1) round baking dishes or custard cups. Place in a roasting pan large enough to accomodate the dishes and add 1/2-inch of water to the roasting pan. This step creates a water bath to prevent curdling. Bake at 275 for 45 to 50 minutes or until almost set. Cool the custards in the water in the pan set on a wire rack. Remove from pan when cooled, cover and refrigerate overnight. When ready to serve, sprinkle about 1 1/2 tablespoons brown sugar evenly over each custard; place each custard on a cookie sheet or jelly-roll pan. Broil 5 inches from heat. If using an electric oven, leave door partially open. Broil until the sugar melts. Let stand 5 minutes to allow sugar to harden. NOTES: Handle with care. These are extremely hot. Place custards as close to heat source as possible. To achieve a "cracked" effect, broil custards in a pan full of ice. Dixie Crystals sugar is reputedly the best for making this dessert. ***When finished cooking, the center will still be slightly liquid. Recipe By : Southern Living (12-95) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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