Heat oven to 325°F. In 13x9-inch pan, place 4 ceramic ramekins.

In small bowl, slightly beat egg yolks with wire whisk. Add remaining ingredients and whisk until well blended. Strain into a pouring vessel, then pour evenly into ramekins.

Carefully place pan with ramekins in oven. While in oven, pour enough boiling water into pan, being careful not to splash water into ramekins, until water covers two-thirds of the height of the ramekins.

Bake 25 to 40 minutes until the center of the custard is set but jiggly (it’s okay if sides are jiggly too as long as the center is set)

Carefully transfer ramekins individually to cooling rack—I found that lifting each ramekin out with a hamburger turner worked best. Refrigerate until chilled, approximately 2 hours.

Sprinkle about 1 1/2 teaspoons of brown sugar over each chilled custard. Place under pre-heated broiler to brown. Watch like a hawk to avoid burning (or fire).

Refrigerate until rechilled, 1-2 hours.

Garnish with whipped cream, cinnamon sugar and chopped pecans if desired.