Scott'S Original Burnt Cream

• Cream
• 2 cups heavy cream
• 4 egg yolks
• 1/2 cup granulated sugar
• 1 tablespoon vanilla
• Sugar Topping
• 4 tablespoons granulated sugar
• 1 teaspoon brown sugar

1. Cream:
2. Preheat oven to 350 degrees.
3. Heat cream over low heat until bubbles form around the edgo of the pan.
4. Beat egg yolks and sugar together until thick, about 3 minutes.
5. Gradually beat cream into egg yolks, then stir in vanilla.
6. Pour mixture into 6 six-ounce custard cups or creme brulee dishes. Place in baking dish that has about 1/2 cup water in the bottom. Bake until set, about 45 minute. Remove custard cups from the water. Refrigerate until chilled.
7. Sugar Topping:
8. Stir together both sugars then sprinkle each custard with about 2 teaspoons of the sugar blend.
9. Place on the top rack under the broiler, cooking until the topping is medium brown. Chill before serving.

cream, heavy cream, egg yolks, granulated sugar, vanilla, sugar topping, granulated sugar, brown sugar

Taken from www.food.com/recipe/scotts-original-burnt-cream-275603 (may not work)