nonstick cooking spray
9 large egg yolks
9 tbsp. granulated sugar
2 1/4 c. whipping cream
1 1/2 tsp. pure vanilla extract
1/2 tsp. freshly grated nutmeg or scant 1/4 tsp. packaged ground nutmeg
12 tbsp. dark brown sugar

Preheat oven to 275°F. Spray 8 (4 ounce) ramekins with nonstick spray. Have two 9-inch baking dishes ready. In a medium bowl, whisk yolks until a bit thickened. Add granulated sugar and whisk until dissolved. Add cream, vanilla and nutmeg and whisk to mix well. Divide among ramekins. Set 4 ramekins in each baking

dish and set baking dishes on middle rack of oven. Pour warm, not hot, water into baking dishes and until water comes about two-thirds of the way up outside of ramekins.

Bake, uncovered, until a thin bladed knife inserted into center of custard comes out clean, about 1 hour and 15 minutes. Remove baking dishes from oven and allow custards to cool in water bath 10 minutes. Remove and let cool on wire rack for 30 minutes. Cover and refrigerate at least 4 hours before serving. About 30 minutes before serving, preheat broiler and adjust rack 5 to 6 inches from heating element. Arrange custards on a baking sheet and sprinkle brown sugar evenly over tops of custards. Place under broiler and allow heat to melt and caramelize sugar. Wisps of rising smoke indicate sugar is almost caramelized. Takes just a few seconds. When topping is a rich brown color, remove from broiler. Cool a couple of minutes and refrigerate to firm custard. Serve within 30 to 45 minutes.