2 cups whipping cream
1 small vanilla bean
1/2 cup granulated sugar
4 egg yolks
brown sugar
Heat cream to boiling point with vanilla bean. Mix sugar and egg yolks. Remove vanilla bean from cream; gradually whisk in egg mixture. Pour into buttered custard cups; bake in bain marie (pan of hot water) in 250F oven about 1 to 1-1/2 hours, until set around edges. Remove from bain marie; cool and refrigerate.
Before serving, sieve brown sugar over top. Place under broiler for a few seconds until sugar bubbles. (Watch carefully so topping doesn’t burn.)
Makes 4 to 6 small servings.
(Sirio Maccioni, Le Cirque Restaurant, New York City)