Scald cream using a double boiler, if available. Whisk eggs, sugar and vanilla together 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 water bath.
Bake for 45-50 minutes at 325 degrees. Remove ramekins from water bath and cool on wire rack 10 minutes. Refrigerate a minimum of one hour. Just before serving, sprinkle 2 teaspoons brown sugar evenly over each ramekin. Broil ramekins for 2 to 5 minutes until sugar is melted. Serve immediately.
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|Serving Size: 1 Serving (88g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 191 (65%)|
|Amt Per Serving||% DV|
|Total Fat 21.2g||28 %|
|Saturated Fat 12.3g||61 %|
|Monounsaturated Fat 6.7g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 233mg||72 %|
|Sodium 1425.5mg||49 %|
|Potassium 82.7mg||2 %|
|Total Carbohydrate 20.4g||6 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 20.4g|
|Protein 3.2g||5 %|
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Calories per serving: 292
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