Serves 5.

2 cupheavy cream
5egg yolks
1⁄2 cupsugar
1 tbspvanilla extract
1⁄2 cuppacked light brown sugar

Preheat oven to 275°F.

Combine everything except brown sugar, stirring with a wire whisk until sugar dissolves and mixture is smooth. Carefully pour the egg mixture evenly into five small baking dishes or custard cups.

Place the cups in a roasting pan and place the pan into the preheated oven. Add about 1⁄2 in water to the pan, creating a water bath. Bake for 45–50 minutes, or until almost set.

Set the entire roasting pan, with water, on a wire rack and let the custards cool. Cover the custards and refrigerate them overnight.

When ready to serve, sprinkle ∼1 1⁄2 tbsp brown sugar evenly over each custard. Place the custards on a cookie sheet, and put into a broiler. Broil the custards about 5 in from the heat until the sugar melts. If using an electric oven, leave the oven door slightly open. Remove the custards from the oven and let stand about 5 minutes until the sugar hardens.

Note: Be careful—the custards will be extremely hot. To achieved a cracked looking effect, broil the custards in a pan full of ice.

(Recipe courtesy of Southern Living.)