3 tablespoons granulated sugar
- Beat egg yolks in medium bowl with electric mixer on high speed for 5 minutes or until thick and lemon colored. Gradually beat in 3 Tblspns of granulated sugar on high speed for about 1 minute. Set aside.
- Heat (scald) cream in a 2-quart (medium) saucepan over medium heat, stirring regularly, just until hot (hot to the touch that is – not boiling).
- Gradually stir at least half of the hot cream into egg yolk mixture; be sure to stir continuously as you do this.
- Now, gradually add the egg and cream mixture back into the saucepan with the remaining hot cream. Cook this mixture over low heat for 10 minutes, stirring constantly, until mixture thickens (do not boil). The liquid should be thick but runny, and very silky smooth like melted ice cream.
- Pour custard into ungreased pie plate, 9 X 1¼ inches. Refrigerate (uncovered) 8 to 10 hours but no longer than 24 hours. You can cover it after it has cooled for a couple of hours – that way you won’t trap any condensation underneath the cover keeping the custard from setting-up properly. The amount of time it takes to set-up will vary depending on how cold your refrigerator is. Do not freeze!
- Once the custard has set-up, put your oven control on Broil. Sprinkle brown sugar over chilled custard. Broil with top about 5 inches from heat for about 3 minutes or until sugar is melted and forms a glaze. You may need to put it back in the fridge to set-up again prior to serving. Refrigerate any remaining dessert. Makes 8 servings.
This is WAY more instruction than I usually get into, but I wanted to be sure to cover all the bases with everything -- per my sister's request!
Once again -- if anyone tries this and has a comment or change they think is interesting please let me know!!