3 c. heavy cream
1 tbsp. vanilla
6 lg. eggs
1/4 c. sugar
1/2 c. brown sugar

Preheat oven to 350 degrees F. Separate eggs and save whites for another dish. After separating the eggs, cover the yolks with plastic wrap, pressing it down on the surface of the eggs so that a crust will not form while waiting for the cream to heat.

Heat cream with vanilla (usually best if done in a double boiler). Do not allow to boil. There should be a ring of bubbles around the edge of the pan when ready. As soon as the cream has heated, stir the white sugar into the yolks. Don't add the sugar before because the sugar will "cook" the raw yolks and ruin the texture of the custard. Stir a small quantity of the hot cream into the eggs, stirring constantly, and then add all the cream while continuing to stir.

Strain into an 8 x 8 or 9 x 9 dish. Set the custard dish in another pan and add cool water until it comes halfway up the outside of the custard dish. Hot water will cause the custard to become tough on the outside. Bake at 350 degrees F. for 35 minutes. Chill for 3 to 4 hours after cooling. Place brown sugar in a strainer and press through onto the custard, spreading evenly over the surface. Broil about 4 to 6 inches from the heat source until it begins to glaze, watching carefully that it doesn't catch fire or burn. Chill until a crust is formed. Serve very cold (do not freeze!)