Ingredients: For the Custard: 3 egg yolks ¼ cup sugar ½ quart Heavy Cream ½ tablespoon Vanilla Extract Caramelized Top: 1 teaspoon sugar (per cup) Equipment: Aluminum Baking Cups Brava metal tray Mixing bowls Whisk Nonstick Cooking Spray Steps: 1: Prep Eggs - Separate 3 egg yolks into a medium bowl. - Add ¼ cup sugar to egg yolks. - Whisk until mixture becomes smooth. 2: Prep Cream - Add ½ quart of Heavy Cream to a mixing bowl. - Add ½ tablespoon of vanilla extract to cream. - Whisk cream until vanilla extract is evenly incorporated. 3: Make Custard - Gradually add all of the Cream mixture to Eggs, whisking the eggs while adding the cream. 4: Prep Custard Baking Cups - Scoop 1/3 cup of Custard into 3 different Baking Cups. - Place all 3 Custard Cups into zone 3 of Brava metal tray. 5: Prep Sugar Baking Cups - Spray 3 different Baking Cups with Nonstick Cooking spray. - Add 1 teaspoon of sugar to each cup. - Gently shake the cups so that the sugar is in one even layer at the bottom of the cups. - Place all 3 Sugar cups in Zone 1 of Brava metal tray. 6: Bake Custard and Sugar Cups - Slide Brava metal tray into top oven shelf. - Close door and press green button to begin baking. - *Note:* You will remove the sugar cups after 15 minutes. - *Optional:* If you are using ramekins, leave sugar cups in the Brava for the full cook. 7: Remove Sugar Cups - Once notified, remove the sugar cups from the tray. - *Note:* Sugar should be a liquid. If not, leave in the Brava for the remainder of the cook. - Allow sugar cups to cool until custard is done baking. - Slide the metal tray back into the top oven shelf, and press the green button to continue baking. 8: Remove Custard and top with caramelized sugar. - Once the cook is complete, remove the custard from the oven. - Allow to cool on the metal tray for about 5 minutes. - In the meantime, gently pull the sides of the sugar cups to loosen the sugar disc from the baking cups. - Flip cup upside down and tap the bottom of the cup. The sugar disc should easily come out in one piece. - Top each Custard Cup with a sugar disc. - Place custard in the fridge for 30 minutes or freezer for 15 minutes before serving.