In the American Northeast, this dish is called Vermont Baked Custard. It is known as Cambridge Cream at Trinity College in Cambridge, England, where it is a specialty.

1 quart heavy cream
2 cups milk
Pinch of salt
1/2 cup granulated sugar
12 egg yolks, beaten
1 tablespoon vanilla extract
3/4 cup brown sugar

Preheat oven to 350 degrees F.

In the top of a double boiler, combine cream, milk, sugar and salt. Heat over boiling water until sugar is dissolved. Pour cream mixture into beaten egg yolks; mix well, and add vanilla extract. Pour into a 9 x 12-inch baking dish. Bake in a large pan containing boiling water to a depth of 1 inch for 45 minutes. Remove from oven and chill.

Several hours before serving, cover top of custard with brown sugar forced through a sieve, until sugar glaze is about 1/4 inch thick all over. Place under the broiler, watching carefully, until sugar is melted, being sure not to burn. Chill once more before serving.