Preheat oven to 325°F.
Scald cream using a double boiler, if available.
Whisk eggs, sugar and vanilla in a separate bowl. Temper the eggs by
mixing 2 tablespoons of hot cream into the yolk mixture. Stir
the tempered yolks into the cream. Strain cream and evenly
divide the mixture between 5 broil-safe ramekins. Place
ramekins in a 1-inch waterbath.
Bake for 45 to 50 minutes,or until set. Remove ramekins from water bath
and cool on wire rack 10 minutes. Refrigerate a minimum of
Just before serving, sprinkle 2 teaspoons brown sugar evenly
over each ramekin. Broil 3 to 4 inches from heat for 2 to 5 minutes until sugar is melted. Serve immediately.
Note: For a crunchy topping, use a kitchen torch to brown the topping.