Thinking about what dessert you want to make this Valentine’s Day? Look no further. This one is heavenly!
Ingredients:
- 2 cups heavy cream, at room temperature
- 1 teaspoon vanilla extract (or 1 vanilla bean split lengthwise)
- ⅛ teaspoon salt
- 5 egg yolks, at room temperature
- ½ cup sugar, more for topping
Preparation:
- Place the ramekins in a baking dish and fill the dish up with warm water. This will allow them to warm up some while you prepare the custard.
- Heat the oven to 325° F. In a saucepan combine the cream, vanilla bean, and salt and cook over low heat just until hot. Let sit for a few minutes, then discard vanilla bean. If you are using vanilla extract, add it now.
- In a bowl, beat yolks and sugar together until light. Stir about a quarter of the cream into this mixture, then pour sugar-egg mixture into cream and stir. Pour into four 6-ounce ramekins and place ramekins in a deep baking dish; fill dish with boiling water (this is very important) about halfway up the sides of the dishes. Bake for 30 to 40 minutes, or until centers are barely set. Cool completely.
- Right before you serving, top each custard with about a teaspoon of sugar in a thin layer.
- Broiler: Place the ramekins in a broiler 2 to 3 inches from the heat source. Turn on broiler. Cook until sugar melts and browns or even blackens a bit, about 5 minutes.
- Torch: Slowly sweep about 2 to 3 inches above the sugar. Rotate the ramekin until sugar has a nice brown coat or is slightly black.
- Top with raspberries. Serve immediately & enjoy!
Yields:
- 4 servings
Notes:
- You will want to refrigerate this a few hours before you serve.
