posted by FREUD8 01-12-101 10:31 AM
Custard
2 cups heavy cream
4 egg yolks
4 tbsp. brown sugar (or brown sugar substitute)
1 tsp vanilla
4 more tbsp. brown sugar (or substitute)
Scald cream in double boiler, stirring constantly.
In a separate, heat compatible bowl, mix egg yolks and first amount of brown sugar. Once cream is hot (but not boiled), slowly stir into egg mixture. Mix thoroughly and pour back into saucepan. Continue to stir over low heat until mixture thickens. Stir in vanilla once it is thick.
Pour into 4 oven-proof custard cups. Chill in fridge for 8 hours.
Place a tbsp. of brown sugar (or substitute) on top of each custard, smoothing it out evenly. Place cups on top rack of oven under a hot broiler. Watch carefully - sugar will carmelize on top after 5 minutes.
Place back in fridge for 1 hour (or freezer for 15) to harden sugar.
Note: The sugar sub looses a lot of it's sweetness in cooking - you may want to try cooking the custard without the sub and just stirring it in at the last with the vanilla