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“Light, luscious, thoroughly satisfying! I adjusted a Joy of Cooking Cookbook recipe to suit our tastes. It's simple to prepare, lovely to serve, delicious to consume!”
8hrs 25mins

Ingredients Nutrition

  • 2 cups whipping cream
  • 4 well-beaten eggs
  • 2 tablespoons sugar (rounded)
  • 1 teaspoon vanilla


  1. Heat whipping cream in top of double boiler till hot.
  2. In a bowl, beat eggs.
  3. Add vanilla and beat till thoroughly combined.
  4. Pour cream slowly over eggs, beating all the time.
  5. (It's easier if you place the egg-bowl in your sink--less messy, easier to control).
  6. Return mixture to double boiler and cook, stirring constantly, till mixture heavily coats the spoon.
  7. Pour into lightly buttered 6-7 oz. oven proof custard cups.
  8. Chill overnight in refrigerator.
  9. To Serve:.
  10. Cover custard with 1/4" layer of sieved light brown sugar, making sure the custard is completely covered.
  11. Place in cold oven. Turn oven on to 250 degrees and heat till sugar is carmelized. Times will vary according to oven and refrigerator temperatures.
  12. When crust has formed, remove and serve immediately.

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