1

Preheat oven to 250 degrees F. Fill large glass rectangular dish with about ½" of hot water.

2

Scald cream in the top of a double boiler; do not let it boil. Add brown sugar and cognac and stir until sugar is melted and blended. Fold mixture into the bowl containing beaten egg yolks; then put in individual ovenproof custard dishes. Set dishes into the water and place into the oven for 1½ hours to set the custard. Remove from the oven, cool, cover and refrigerate.

3

Just before serving, cover each custard with about ½" 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).

4

Optional: Drizzle a thin coating of cognac on top of each dessert.