12 eggs, separated
1 cup sugar
1 quart light cream
2 teaspoons vanilla
brown sugar
Directions:
1Preheat oven to 250°F.2Beat 6 egg whites and 12 egg yolks with the sugar for 15 minutes at low speed with an electric beater.3Add the cream and vanilla.4Melt enough brown sugar in some water to line the bottom of a baking dish.5Pour the batter over this and bake in a hot water bath for 1 1/2 to 2 hours, or until set (jello like texture/jiggle) in 250F oven.6Whip the other 6 egg whites with a little sugar until stiff but not dry.7Spread over the dish of custard.8Raise oven heat to 425°F.9Return baking dish to oven for 8 to 10 minutes or until meringue is golden brown.
Read more: http://www.food.com/recipe/danish-caramel-custard-93796#ixzz1Vxfwp54H
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