Ingredients: (Serves 6)
6 Large Egg Yolks
4 Tablespoons White Sugar plus 2 Tablespoons White Sugar, divided
1/2 Teaspoon Vanilla Extract
2-1/2 Cups Heavy Cream
2 Tablespoons Brown Sugar
Preheat oven to 300 degrees F (150 degrees C).
Beat the Egg Yolks with 4 Tablespoons of the White Sugar and the Vanilla Extract until thickened.
Pour Heavy Cream into a medium saucepan and continuously stir over Low Heat until just short of boiling. Remove the Heavy Cream from heat immediately. Combine Heavy Cream with the Egg Yolk mixture and beat until well combined.
Pour Custard mixture into a Double Boiler. Stir while simmering until Custard coats the back of a spoon, (about 3 minutes). Remove Custard from heat and immediately pour into ovenware Ramekins.
Bake Custard for 30 minutes. Remove from oven and cool to room temperature before refrigerating for at least 1 hour (Overnight is better).
In a small bowl combine the 2 Tablespoons of White and Brown Sugars. Sprinkle the Sugar mixture evenly over the Custard. Using a Blowtorch, heat the surface in a circular motion until sugar melts, taking care not to burn the Sugar.
Serve immediately or refrigerate until ready to serve. This dish may be enjoyed warm or chilled..