To prepare the crème brûlée, heat cream and TABASCO® Sauce in a double boiler. Temper eggs and add slowly, stirring continuously. Add 4 oz. sugar and stir until mixture coats the back of a spoon. For each serving, pour 7-1/2 oz. of crème brûlée into 5" ramekin. Refrigerate over night until firm. Top each crème brûlée with 1/2 oz. brown sugar and caramelize with an open flame until a candy shell forms over the top. Serve immediately.