April 8th, 2012
Recipe excerpted from Bon Appétit Desserts by Barbara Fairchild (Andrews McMeel), with permission.
Preheat oven to 350 degrees F. Arrange six 3/4 cup ramekins or custard cups in 13 x 9 x 2 inch metal baking pan. Combine cream and sugar in heavy medium saucepan; bring almost to simmer, stirring until sugar is dissolves. Whisk egg yolks in medium bowl to blend. Gradually whisk in warm cream mixture, then brandy and vanilla. Strain custard into 4 cup measuring cup; pour into ramekins, dividing equally. Ad enough hot water to pan to come halfway up side of ramekins.
Bake custards until center moves only slightly when pan is gently shaken, about 35 minutes. Remove custard from pan. Chill uncovered until cold, then cover and chill overnight.
Arrange custards on baking sheet. Press 1/2 tablespoon brown sugar through sieve onto each custard, forming even layer. Using kitchen torch, melt sugar until deep amber color. (Alternatively, use broiler. Place ramekins on rimmed baking sheet. Broil until sugar melts and is deep amber color, turning baking sheet for even browning and watching closely to avoid burning, about 3 minutes). Refrigerate custards until topping hardens, at least 1 hour and up to 2 hours before serving.
Nutrients per serving: 379 calories, 17 g fat, 33 g protein, 18 g carbohydrates, 0 g fibre. Excellent source of vitamins A and D.