• Preheat the oven to 325°.
• In a large saucepan heat the cream and whipping cream until bubbles form around the sides of the pan. Remove from the heat.
• In a bowl whisk the egg yolks, salt, extract, and 1 cup of sugar, until t is blended but not foamy. Slowly stir in the hot cream mixture.
• Place the ungreased 13x9 inch baking dish into a baking pan that is large enough to hold it but without touching the sides.
• Pour the egg mixture into the dish. Place the pan on the oven rack, and add very hot water to the pan. Water should only be within 1 inch of the top of the dish.
• Bake until the center is just set and the top appears dull for about 40 to 50 minutes.
• Immediately remove the dish from the water bath to the wire rack. Let it cool for about 1 hour. Refrigerate until cold.

Method to caramelize topping with the kitchen torch

• Mix the brown sugar and the remaining white sugar.
• To caramelize the topping with a kitchen torch, sprinkle the custard evenly with the sugar mixture.
• Hold the torch flame about 2 inches above the custard surface, and rotate it slowly until the sugar is evenly caramelized.
• Serve immediately or refrigerate for up to 1 hour.

Method to caramelize topping in a broiler

• Allow the custard to stand at room temperature for about 30 minutes.
• Preheat the broiler. Sprinkle the custard evenly with the sugar mixture.
• Broil 4 inches from the heat for about 2 to 3 minutes or until the sugar is caramelized.
• Serve immediately or refrigerate for up to 1 hour.