|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.
Serving size: Complete recipe
Calories 2572 Calories from Fat 1699
% Daily Value*
Total Fat 189 g290.4%
Saturated Fat 118.3 g591.5%
Trans Fat 0 g
Cholesterol 1796.2 mg598.7%
Sodium 181.1 mg7.5%
Total Carbohydrates 163 g54.3%
Dietary Fiber 1.6 g6.3%
Sugars 158.5 g
Protein 14 g28.6%
Vitamin A 26% Vitamin C
Calcium 41.2% Iron 13.7%
*Based on a 2000 Calorie diet