The ultimate vanilla dessert!

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INGREDIENTS

2 cups whipping cream
½ cup sugar
1 tablespoon LorAnn Madagascar Vanilla Bean Paste
5 large egg yolks
12 teaspoons brown sugar

DIRECTIONS

To make custard:

1. Preheat oven to 325ºF. Place six ¾-cup ramekins in a 13x9x2-inch baking pan. 
2. Mix cream, sugar and vanilla bean paste in a heavy medium saucepan. 
3. Stir over medium heat until sugar dissolves and mixture comes to a simmer. Cover pan, reduce heat to very low and simmer gently 10 minutes. 
4. Whisk yolks in medium bowl until well blended. 
5. Gradually whisk in hot cream mixture just to blend. 
6. Divide custard among ramekins. 
7. Pour enough hot water into the baking pan to surround the ramekins until the water comes halfway up sides of dishes. 
8. Carefully transfer the baking pan to oven. Bake custards for about 35 minutes, or until almost set in center when pans are gently shaken. 
9. Using a spatula, remove custards from pan and cool 30 minutes. 
10. Chill at least 3 hours and up to 2 days. 
11. When ready to serve, sprinkle 2 teaspoons of brown sugar evenly over each custard. 
12. Place custards on a baking sheet and broil until sugar melts and browns. 

Serves 6