Sieve brown sugar onto waxed paper, spread out and let dry.
Preheat oven to 300° and place rack in the center of the oven.
In a heavy saucepan, over medium heat,
add heavy cream and heat until bubbles form around the edges.
Do not boil. Remove from heat,
strain through a fine mesh strainer into a pitcher
then set aside to cool slightly.
In a medium mixing bowl, combine egg yolks and sugar.
Gradually pour cream into egg yolk mixture,
stirring until smooth.
Strain mixture through a fine mesh strainer back into pitcher.
Pour cream mixture into six, eight ounce ramekins
or custard cups and place in a baking dish.
Pour boiling water into baking dish until it comes
approximately 2/3 up the sides of the ramekins.

Place a sheet of aluminum foil loosely over the ramekins
and bake for 30 - 40 minutes,
or until a knife inserted at the edge comes out clean.
Remove ramekins to a wire cooling rack and allow to cool completely.
After cooled cover tightly with aluminum foil and refrigerate overnight.
Preheat broiler and place rack so ramekins are 4" from heat source.
Fill a mister bottle with water.
Sprinkle the tops of the custards with a thin,
even layer of granulated sugar.
Lightly moisten tops with the mister bottle.
Arrange on a baking sheet and place under the broiler.
Broil until sugar begins to brown and bubble,
about 1 minute, avoiding scorching.
Remove from heat and allow to cool until a crust forms.