|Cereal||4 Cup (64 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Brown sugar||1⁄2 Cup (8 tbs)|
In the top of a 2-quart double boiler over hot water, heat cream.
In a separate bowl, beat egg yolks until light; then beat in sugar and vanilla.
Stir in warm cream.
Pour custard into an 8 by 6 1/2 by 1 1/4-inch baking dish.
Place dish in a large pan; fill the pan with boiling water to a depth of one-half inch.
Cover baking dish and pan loosely with aluminum foil and place in a 325°F oven.
Bake for 30 minutes, or until a toothpick inserted in centre comes out dry.
Cool completely, then refrigerate for at least 4 hours.
Sift brown sugar to remove any lumps.
Spoon sugar lightly and evenly over custard.
Place custard under a preheated broiler.
Leave door open and watch the creme carefully: do not allow the brown sugar to scorch.
It should just melt.
Broil for 3 minutes, or until sugar melts to form a smooth caramel glaze.
Remove from oven and place in the freezer for about 10 minutes until glaze hardens.
Crack with a spoon to serve.