Bakers Creme

1. 1

   Preheat oven to 350. Bring cream to simmer in heavy large saucepan over medium heat. Using electric mixer, beat yolks and sugar in large bowl until pale yellow and slowly dissolving ribbon forms when beaters are lifted. Gradually beat in hot cream. Stir in vanilla. Pour custard into ten 6 oz custard cups. Arrange cups in large baking pan. Add enough warm water to pan to come 1/2 inch up sides of cups. Bake until centers are just set, about 45 minutes.

2. 2

   Remove cups from water. Cover and refrigerate until well chilled. (Can be done 1 day ahead)

3. 3

   Press brown sugar through a sieve and blast with blow torch until sugar is evenly melted across top. Chill for 1-2 hours.

No additional tips available.