Danish Caramel Custard

Directions

1. 1
   Preheat oven to 250°F.
2. 2
   Beat 6 egg whites and 12 egg yolks with the sugar for 15 minutes at low speed with an electric beater.
3. 3
   Add the cream and vanilla.
4. 4
   Melt enough brown sugar in some water to line the bottom of a baking dish.
5. 5
   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.
6. 6
   Whip the other 6 egg whites with a little sugar until stiff but not dry.
7. 7
   Spread over the dish of custard.
8. 8
   Raise oven heat to 425°F.
9. 9
   Return baking dish to oven for 8 to 10 minutes or until meringue is golden brown.