Burnt Cream


Ingredients:
1 pt. whipping cream
4 egg yolks
1/2 c. granulated sugar
1 Tbsp. vanilla extract

Sugar For Topping:

4 Tbsp. granulated sugar to 1 tsp. brown sugar

Method:
Preheat oven to 350 degrees. Heat cream over low heat until bubbles form around the edge of pan. Beat egg yolks and sugar together until thick, about 3 minutes. Gradually beat cream into yolks. Stir in vanilla and pour into 6 (6 ounce) custard cups. Place custard cups in baking pan that has about 1/2-inch water in bottom. Bake until set, about 45 minutes. Remove custard cups from water, refrigerate until chilled. Sprinkle each custard with about 2 teaspoons of the sugar blend. Place on top rack under broiler and cook until topping is medium brown. Chill before serving. Serves 6.