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Ingredients
- 8 ounces dark brown sugar
- 1 quart cream
- 1 vanilla bean, opened and seeds scraped
- 8 egg yolks
- 3/4 cup sugar
Method
- dry out brown sugar in 200 degree oven for 3 hours, allow to cool and grind into a powder in food processor
- combine cream, vanilla bean and scrapings and bring just to a simmer, take off the heat and allow to cool for 20 minutes.
- combine yolks and sugar. Pour a little of the warm cream into egg yolks and stir to temper. Then pour in the rest and combine. Strain through a fine mesh sieve into a pitcher.
- arrange 6 deeper sided circular 6 ounce ramekins in 9 x 13 baking dish. Fill ramekins with custard. Pour boiling water into 9 x 13 dish so the water rises at least halfway up ramekins. Bake in 300 oven for about 35 minutes until edges are set and center jiggles like jelly.
- To serve add powdered brown sugar on top and tilt to get an even layer. Place under broiler and watch until caramelized.
