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- 3 eggs
- 1 cup (225 ml) sugar
- 3/4 cup (175 ml) heavy cream
- 2 tsp (10 ml). vanilla
- 1/2 cup (125 ml) caramel topping
- 8 tbsp (125 ml). brown sugar
- Preheat oven to 350 degrees (175 C.).
- In a medium bowl, combine eggs and sugar; mix well.
- In a heavy 1-quart saucepan, heat cream until almost boiling.
- Stir in vanilla.
- Slowly pour cream mixture into egg mixture, stirring constantly.
- Drizzle 1 tbsp (15 ml). of caramel in each of 8 ramekins or 6 oz (168 grm). custard cups.
- Pour egg and cream mixture over caramel topping.
- Place ramekins/cups in a 13x9x2 inch pan on oven rack.
- Pour very hot water around the cups in pan, to one inch deep.
- Bake 1 hour or until knife inserted halfway between center and edge comes out clean.
- Remove ramekins from water bath.
- Immediately chill in refrigerator for at least 3 hours.
- Preheat broiler.
- Sprinkle 1 tbsp (15 ml). brown sugar over each ramekin.
- Broil 3 inches from heat for 15 seconds or until sugar begins to bubble.
- Chill until serving time.
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