To prepare: Preheat oven to 350 degrees. Combine first 3 ingredients
in a heavy saucepan and warm slowly over low heat
until the cream is scalded (180-185 degrees), stirring
occasionally and almost to a boil.
Meanwhile, mix yolks and sugar in stainless steel bowl
until lemon colored. Very slowly pour hot cream
into yolks; do not beat or mixture will foam.
Pour into individual 6 oz ramekins.
Place in larger baking pan. Fill pan with hot water so
water comes halfway up the custard containers. Bake until
knife inserted 1 inch from edge of custard comes
out clean (center will be soft) about 25-30 min.
Remove custard from water bath and allow to cool.
Cover and refrigerate 4-6 hours
Sift brown sugar to depth of 1/4 inch evenly over top of custard.
Using a blowtorch, melt sugar but do not let it
burn. When sugar is melted, return immediately to
refrigerator to stop the cooking. Serve very
cold. Crust will hold up 4-6 hours.
