Butterscotch Creme Brulee`

Directions: In a small sauce pan, heat the half and half over medium heat until tiny bubbles form around the edge of the pan. In a separate pan, heat the butter and brown sugar over medium heat. Bring to a boil and allow to cook for 2 minutes, stirring constantly. Remove from heat and whisk in the warm half and half. Mix until completely smooth. Set aside. In a large bowl, whisk together the egg yolks and vanilla. Slowly beat in the half and half mixture until well combined. Pour the prepared custard into 12 - 14 oz. custard cups and place the cups in a shallow roasting pan. Place the pan in a preheated 325 degree oven and carefully pour enough hot water into pan that it comes up 1/4 of the sides of the cups. Bake for 1 hour. Cool completely and refrigerate overnight. To serve, top each custard with a thin layer of the 1/4 cup brown sugar and place under the broiler. Heat until sugar melts. Serve immediately.