CUSTARD:
Heat cream in a double boiler until hot. Pour slowly over well-beaten eggs.
Beat constantly while pouring, then return the mixture to the double boiler.
Stir in sugar. Heat until eggs thicken and custard coats a spoon heavily.
Place mixture in 6 small, shallow baking dishes.
Refrigerate at least 12 hours.
CRUST:
Cut 6 pieces of foil the exact shape of the dish. Grease foil on one side
with butter. Pat brown sugar about 1/4 inch thick onto the buttered side
in a firm, lacy disk pattern.
Put foil onto cookie sheet, and place cookie sheet
under broiler. WATCH CONSTANTLY.
When the sugar carmelizes or glazes, remove immediately.
Turn foil upside down on sugar rack to cool. When slightly cooled, the sugar
topping should peel off the foil like a large praline. They can be frozen.
Place on custard as served so the topping doesn't fall apart.
Copyright © 2002, Mary S. Van Deusen