2 c. heavy cream
4 egg yolks
2 1/2 tbsp. granulated sugar
1 tsp. vanilla extract
1/4 c. sifted dark brown sugar

Heat cream in double boiler. Beat egg yolks, adding sugar gradually. Remove cream from heat and pour over egg mixture slowly. Add vanilla. Pour into a 1 1/2 quart casserole. Place in pan of hot water and bake uncovered at 325 degrees about 45 to 50 minutes.

If you use small casserole dishes, bake about 20 minutes. When custard is set, sprinkle with brown sugar. Place under broiler for 1 minute or so to melt sugar. Chill and serve cold.