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Ingredients
- Place 7-8 raspberries in 6 ramekins
- Bring 2 1/2 C heavy cream to simmer.
- In bowl, whisk 8 egg yolks, 1/3 C sugar, pinch of salt until blended.
- Slowly whisk in the hot cream. Stir in 1 tsp vanilla.
Preparation
Step 1
Divide among ramekins. Set ramekins in a baking dish and pour boilg water to 1/2 up sides of ramekins. Carefully move to preheated 300 °F oven. Bake 40 minutes or until set. Cool then chill.
Before serving, sprinkle sugar over custard and carmelize with salamander or under broiler.
-Williams Sonoma