Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 Egg yolks
4 Eggs
6 oz Brown sugar
1 qt Heavy cream
1/2 ts Salt
1 ts Vanilla extract
3 oz Brown sugar

Recipe by: Chef Jurgen Weisse at the Culinary Cooking Academy in San
Fr Mix eggs, yolks, and 6 ounces brown sugar. Heat cream to scalding
point and gradually pour into eggs, add salt and vanilla. Strain,
divide into 12 individual 5 oz. dishes. Bake in hot water bath at
350 degress for 30 minutes. Let cool. Dry 3 ounces brown sugar in a
warm oven. Break lumps with a rolling pin, sprinkle on top of custard
and caramelize with a salamandre or under the broiler.

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