Pre-heat the oven to 300°F (150°C).

Beat egg yolks, vanilla extract and 4 tablespoons white sugar in a bowl, until creamy and thick.

Pour the heavy cream in a saucepan and bring to a boil over low heat. Remove cream from heat immediately after one boil.

Now, add the hot cream in the egg yolk mix whisking continuously to avoid the eggs from cooking. Make sure to whisk well.

Transfer the cream mixture in a bowl and place over a saucepan with simmering water, making sure the water does not touch the bowl.

Stir the cream mix until syrupy and coats the back of a spoon lightly for about 3 minutes.

Now, remove the mixture from the heat immediately and transfer to a shallow and heat proof serving bowl.

Bake it in the pre-heated oven for about 30 minutes.

Once done, remove from the oven and cool down to room temperature.

Next, refrigerate it for at least 1 hour.

Once chilled, pre-heat the oven to broil.

Combine 2 tablespoons of brown sugar and white sugar in a bowl. Sprinkle the sugar mix over the custard and place the dish under the broiler until the sugar melts for 2 minutes.

Remove from heat, let it cool and serve.