2 1/3 cups heavy cream
2/3 cup milk
1/4 cup white sugar
3 whole eggs
3 egg yolks
1 tsp. vanilla extract
3/4 cup light brown sugar (for topping)

Preheat oven to 300°F.

Heat cream, milk and white sugar in a heavy saucepan to almost boiling. In a separate bowl beat whole eggs and extra egg yolks together well.

Gradually whisk the heated mixture into the eggs, then return mixture to the saucepan. Cook over moderate heat, stirring constantly with a wooden spoon, until the custard coats the back of the spoon (3 to 4 minutes); remove from heat. Stir in vanilla.

Pour custard into 6 individual custard dishes or into 1 shallow baking dish about 9-inches across. Set dish or dishes in a large pan and place on the middle rack of the oven. Pour hot water into the outer pan to come level with custard.

Bake at 300°F for 35 to 45 minutes until center is set. When done, remove custard from water bath and cool. Cover and chill.

A few hours before serving, preheat broiler. Sift brown sugar over top of custard. Set custard under broiler as close to heat as possible. Broil until browned, about 1 1/2 minutes. Watch closely. Remove and chill.

Makes 6 servings.