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1
Position rack in center of oven and preheated 300 degrees.
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2
Butter shallow 6 c. round baking dish.
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3
Set aside.
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4
Bring cream just to boil in heavy medium saucepan.
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5
Reduce heat; keep warm.
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6
Steel knife: Blend 1/4 c. sugar, brown sugar and 1 tsp.
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7
nutmeg 30 seconds.
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8
Transfer to airtight plastic bag and reserve.
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9
Combine remaining 1/2 c. sugar, yolks, brandy, vanilla and remaining 1/4 tsp.
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10
nutmeg in work bowl and blend till fluffy, about 1 minute, stopping once to scrape down sides of work bowl.
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11
Pour 1 c. warm whipping cream through feed tube and mix 5 seconds.
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12
Transfer mix to medium bowl.
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13
Stir in remaining 1 1/2 c. warm cream.
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14
Pour into prepared baking dish.
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15
Set in shallow baking pan.
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16
Transfer to oven.
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17
Pour sufficient boiling water into baking pan to come halfway up sides of dish.
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18
Bake till custard is just set around edges, about 1 hour (custard will be soft in center).
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19
Remove dish from water bath.
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20
Cold to room temperature.
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21
Cover and chill at least 6 hrs.
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22
Preheat broiler.
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23
Sprinkle reserved sugar mix proportionately over top of custard, pressing gently into place.
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24
Broil 8 inches from heat source till sugar melts and begins to caramelize 4 to 5 min, rotating dish as necessary and watching carefully to avoid burning.
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25
Cover and chill at least 2 and up to 6 hrs before serving.
