An easy gourmet dessert! Easy—yet sensational!
2 cups light cream
5 egg yolks
31/2 tablespoons sugar
2 tablespoons vanilla
1/4 cup dark brown sugar
Preheat oven to 325°. Heat cream in top of a double boiler until warm. Do not allow water in bottom of double boiler or the cream to boil!
Use electric mixer to beat egg yolks; gradually add sugar. Very slowly add the warm cream to the egg yolk mixture. Allow mixer to run slowly while adding cream; add vanilla, and pour into an uncovered 11/2-quart oven-proof dish. (Do not use a flat dish since the custard will be too thin.) Place dish in a pan of hot water, and bake 40–45 minutes, or until set. Remove baking dish and pan of water from the oven, and sift the brown sugar over the custard immediately; place custard under broiler for 1–2 minutes, or until the sugar melts. Do not scorch! Chill until very cold! Serves 6.
Note: Do not allow sugar to be thicker in some places than in others, or it won’t melt completely.
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