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1
Put a kettle of water on to boil and get out 6 ramekins.
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2
Preheat oven to 325 with rack on lowest level.
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3
In a medium saucepan, bring the creams and sweetener to a near boil over medium heat, stirring occasionally.
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4
While that heats, stir, don't whisk, the egg yolks in a large mixing bowl until evenly mixed.
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5
Remove the creams from the heat and cool briefly.
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6
Stir 1/4 c of warm cream into egg yolks, stirring until evenly mixed so eggs do not scramble.
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7
Add several more small batches of cream, stirring to mix.
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8
Gradually add rest of cream to egg mixture, stirring thoroughly.
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9
Stir in vanilla extract.
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10
Strain the mixture into a large pitcher.
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11
Fill each ramekin 3/4 full.
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12
Place each ramekin into a large roasting pan or shallow casserole.
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13
Place in the oven.
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14
Carefully pour boiling water in the roasting pan so that water comes half way up the sides of the ramekins.
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15
Loosely cover with a sheet of tented foil.
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16
Bake for 40-50 minutes.
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17
When done, the custard will be slightly wiggly and loose in the center, but not wet.
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18
Transfer to a rack.
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19
Cool to room temperature.
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20
Cover with plastic wrap and refrigerate overnight.
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21
Carmelize the brown sugar on the top of each ramekin.
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22
This can be done with a kitchen torch or under the broiler.
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23
If using the broiler, surround the ramekins with ice to protect the custard from the heat.
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24
Serve at once.
