2 c. milk
2 c. whipping cream
8 egg yolks
5 tbsp. sugar
2 tsp. vanilla
1 c. brown sugar

Place milk and cream together in a small heavy saucepan and heat. Meanwhile, separate the eggs, save and store the whites if desired. Place the yolks in a medium-size mixing bowl. Beat the egg yolks with a wire whisk while gradually adding the sugar, until mixture is thick and smooth and lightens somewhat in color.

Slowly add the hot milk-cream mixture to the egg yolks, while gently whisking to combine. Add the vanilla. Preheat oven to 350 degrees.

May bake in 1 large dish or in individual ramekins. Ladle the custard mixture into each dish, filling to the top. Place the ramekins in a deep pan which can hold water. Carefully pour boiling water into the pan so it comes half-way up the sides of the ramekins. Place this large dish into the preheated oven. Bake for 20 minutes or until just set.

Remove from the oven and sprinkle the surface of each dish with 1 1/2 tablespoons of light brown sugar. Place under hot broiler for 1 to 2 minutes until the sugar is bubbly and melted. Serves 12.