Yield: 6 servings
Prep Time: 30 min
Cook Time: 1 hr, 30 min
2 cups heavy whipping cream
3 tablespoons packed light brown sugar
3 tablespoons cognac
4 large egg yolks, beaten
additional brown sugar
fresh raspberries for garnish, optional
1. Preheat the oven to 250 degrees F. Fill a large glass rectangular dish with about 1/2-inch of hot water.
2. Scald the cream in the top of a double boiler; do not let it boil. Add the brown sugar and cognac and stir until the sugar is melted and blended. Fold the mixture into the bowl containing beaten egg yolks; then put in individual ovenproof custard dishes. Set the dishes into the water and place into the oven for 1 1/2 hours to set the custard. Remove from the oven, cool, cover and refrigerate.
3. Just before serving, cover each custard with about 1/2-inch of brown sugar. Use a crème brulée torch to melt sugar on each custard. You may also place them under a HOT broiler while your custards sit in a glass dish with ice cubes, but you must watch them constantly to make sure they're not burning. (The ice cubes will help keep the custard cool while the sugar melts).