|Whipping cream||1 Pint|
|Vanilla bean piece||1 Inch|
|Light brown sugar||3 Ounce|
Warm cream with vanilla bean in top of double boiler over hot water.
Beat egg-yolks and sugar in basin until light and creamy.
Remove vanilla bean; slowly stir warmed cream into the egg-yolk mixture.
Return mixture to top of double boiler.
Cook over hot, not boiling, water, stirring, until mixture coats a wooden spoon well.
Pour custard into a heatproof serving dish, or into individual heatproof serving dishes.
Refrigerate until custard is firm, about 1 hour.
Place dish in shallow tray filled with ice cubes.
Sift a layer of brown sugar evenly over top.
Place under grill at moderate heat until sugar caramelizes; watch carefully that sugar does not burn.