A water bath heated cream and liqueur. In a separate bowl, stir the egg yolks, sugar and vanilla. While constantly stirring the egg mixture slowly added to a cream liqueur and the water bath. The mixture was passed through a fine sieve to remove any remaining lumps and mix again. Pour into refractory shapes, which are placed in a tray. In pan pour hot water so that the water reaches the half trays. The tray is placed for 45 minutes in preheated oven to 170 C or until the cream tense and in the center. Once prepared was allowed to cool to room temperature and kept in the refrigerator for at least 3 hours. Before serving trays are removed from the refrigerator and creams sprinkle evenly with brown sugar and sugar is heated with a kitchen torch while begins to bubble and acquire a pleasant brown (be careful not lining your kitchen countertop, you can put an aluminum tray in order to protect the countertop). Sugar can be caramelized under preheated grill to maximum temperature.