This recipe makes 12
Brown sugar - 8 oz
Egg yolks - 12
sugar - 6 oz
heavy cream (hot) - 3 pt
Vanilla extract - 1 1/2 tsp (or 0.25 oz)
Salt
3/4 tsp
1. Spread the brown sugar on a pan; dry out in low oven. Cool, crush, and sift
2. Mix together egg yolks and sugar until well combined
3. Gradually stir in the hot cream. Add vanilla and salt. Strain the mixture
4. Set up 12 remekins on a towel in a sheet pan. Divide the cutard mixture equally and fill the pan with enough hot water to come about halfway up the remekins.
5. Bake 350 or until custard is set - About 25 minutes
6. cool then refrigerate
7. to finish off, sprinkle the brown sugar and either use a torch or broiler to caramelize the sugar.
NOTE: if you don't want to dry brown sugar you can use equal parts of white and brown sugar for the top.
