• 2 cups heavy or whipping cream
• 4 large egg yolks
• ¼ cup sugar
• ½ tsp. vanilla extract
• 3 Tbs. brown sugar

• Heat heavy or whipping cream in a saucepan with medium heat until tiny bubbles are formed around the edge of the pan.
• Meanwhile, beat egg yolks with sugar in a bowl with wire whisk of fork until well blended. Then, place in the hot cream and stir it slowly. Cook over medium-low heat, stirring constantly, until mixture thickens and coats a spoon well, about 15 minutes. Make sure that you don't boil or it will curdle. Stir in vanilla extract.
• Pour cream mixture into six 3-4 oz. heatsafe ramekins. Cover and refrigerate until well chilled, approximately 6 hours.
• About 1 hour before serving, preheat the oven with broil setting. Place brown sugar in a small sieve over top of chilled cream mixture.
• Broil 2-3 minutes until sugar just melts. Chill. The melted sugar will form crisp crust over the custard. If the crust is done too early, the sugar will become soft and lose its crisp texture.

Make 6 servings.