-
Preheat oven to 300 degrees
-
Separate egg yolks and beat on medium for about one minute. Add 6-tablespoons of white sugar and vanilla extract.
-
Beat the egg yolks, sugar and vanilla until the mixture is thick and creamy.
-
Heat heavy cream in a shallow saucepan and cook it until just before it comes to a boil.
-
Remove the cream from the heat and then pour in the egg yolk mixture and mix until everything is well-combined.
-
Simmer mixture in the double-boiler for about 3-4 minutes.
-
Remove from heat and pour mixture into ramekins while it’s still hot.
-
I placed my mixture into a measuring cup with a lip to make it a little easier to avoid spills while filling the ramekins.
-
Bake the mixture for 30-minutes, then remove from oven and allow the dishes to cool completely.
-
Refrigerate the dishes for about 1-2 hours before the second round of baking.
-
Preheat the oven to broil.
-
Thoroughly mix 3-tablespoons of light brown sugar with 3-tablespoons of white sugar.
-
Lightly sprinkle several layers of the sugar combination evenly over the baked and cooled creme.
-
Return ramekins to the oven which is already on the broil setting.
-
You’ll have to watch the caramelizing carefully at this point so the dessert doesn’t actually burn.
-
It should take only about 2-minutes for the sugar to melt which creates that wonderfully crisp surface.
-
Remove from oven and allow the dessert to cool.