Double boiler – heat the cream until hot, not boiling.
Pour cream over well-beaten eggs.
Beat constantly while pouring.
Return to double boiler, stir in 2 tbsp sugar. Stir constantly until thick to
coat a spoon.
Grease custard cups.
Pour into cups.
CHILL 1 -2 HOURS.
Cover with ¼ to 1/3 inch layer of brown sugar or maple sugar to the very edges!
Place the cups on a sheet pan, put under the broiler just long enough for the sugar to form a crust. Keep the oven door open, and rotate the pan for even heating. You just want the sugar to caramelize. Don’t BURN it!