Caramel Custard French
|Brown sugar/Maple sugar||3⁄4 Cup (12 tbs)|
|Heavy cream||2 Cup (32 tbs) (Scalded)|
1. Make this dessert the day before it is to be served. Beat the eggs until foamy in the upper part of a double boiler. Add 1/2 cup sugar and the salt, slowly add the hot cream. Cook over simmering water 5 minutes, beating constantly with a wire whisk or rotary beater.
2. When the mixture coats the spoon remove it from the heat. Pour into a baking dish and chill it.
3. Light the broiler, sprinkle the remaining sugar over the top of the custard and set it under the broiler. Leave the broiler door open to avoid overheating. Cook until a golden brown caramel crust is formed on top of the dessert.
4. Chill it again for several hours or overnight.