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3 c heavy cream
1 pc vanilla beans, pierced
3 oz sugar
3 eggs
3 egg yolks
0.5 c dark brown sugar

Preheat oven to 300. In top of double boiler over hot water, heat cream, vanilla bean and sugar to almost boiling. Lower heat and simmer for 1 minute. Remove from heat. Beat eggs and egg yolks. Pour cream mixture in a thin stream into eggs, stirring constantly. Return to double boiler. Cook over medium heat, stirring with a wooden spoon, for 3 to 4 minutes or until custard coats back of spoon. Remove vanilla bean. Pour into 6 custard dishes or 4 to 5 cup flame proof serving dish.
Set dishes in a large pan of hot water on middle rack of oven. (Hot water should be level with custard.) Bake for 35 to 45 minutes, or until center of custard is set. Remove custard from water and cool. Cover and chill.
To serve, sift brown sugar on top of creme. Place dish into bowl of crushed ice. Leaving door open, place under broiler at least 6" from flame until hard crust of carmelized sugar is formed.
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