Danish Caramel Custard - cooking recipe

Ingredients

12 eggs, separated
1 cup sugar
1 quart light cream
2 teaspoons vanilla
brown sugar

Preparation

Preheat oven to 250\u00b0F.
Beat 6 egg whites and 12 egg yolks with the sugar for 15 minutes at low speed with an electric beater.
Add the cream and vanilla.
Melt enough brown sugar in some water to line the bottom of a baking dish.
Pour 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.
Whip the other 6 egg whites with a little sugar until stiff but not dry.
Spread over the dish of custard.
Raise oven heat to 425\u00b0F.
Return baking dish to oven for 8 to 10 minutes or until meringue is golden brown.