Here's the recipe that I used, which I've had floating about so long that I don't know where it's from. (Perhaps an old Country Living magazine?)
√ 2 cups heavy whipping cream
√ ½ cup sugar
√ 1 TBS real vanilla extract
√ 5 large egg yolks
√ 12 tsp brown sugar
* Heat oven to 325°
* Place six ¾-cup ramekins in a 13x9x2" baking pan.
* Mix cream, sugar, and vanilla in a heavy medium saucepan.
* Stir over medium heat until sugar dissolves and mixture comes to a simmer.
* Cover pan and reduce heat to very low and simmer gently for ten minutes.
* Whisk yolks in bowl until blended well.
* Gradually whisk yolks into hot cream mixture (after the mixture has already simmered for ten minutes) until just blended.
* Divide custard between ramekins.
* Pour enough hot water into the baking pan until the water is halfway up the sides of the dishes.
* Transfer the baking pan to the oven.
* Bake custards for 35 minutes. Custards should be nearly set in the center when gently shaken.
* Use tongs or a spatula to remove the custards from the pan.
* Cool for 30 minutes.
* Chill at least three hours and up to two days.
* When ready to serve, sprinkle 2 tsp brown sugar over each custard, place on baking sheet for added protection and either broil to brown or use a butane torch to caramelize the sugar.
All I have to say is yummy!
And, just because a couple of you mentioned the Butter Chicken, I'll toss in that recipe, too.
☺ 2 beaten eggs
☺ 1 cup crushed Ritz crackers (What's fun about this is that any flavored cracker works...I've tried many different kinds and they all work, just be sure to use a cracker as that's the texture crumb you're looking for.)
☺ ½ tsp garlic salt
☺ ground black pepper to taste
☺ 4 skinless boneless chicken breast halves (I prefer to cut them into strips creating a chicken finger...more sides to coat, in which case, you'll need more crumbs.)
☺ ½ cup butter cut into pieces.
* Preheat oven to 375º
* Place eggs and crumbs in two separate bowls.
* Mix cracker crumbs with garlic salt and pepper.
* Dip chicken in eggs.
* Dredge chicken in the crumb mixture until well coated.
* Arrange chicken in a Pam sprayed 9x13 baking dish.
* Place butter over the top of the chicken.
* Bake in oven for 40 minutes or until juices run clear.
Have a happy Saturday and, if you try either of these, please let me know!