"The recipe for this smooth-as-silk custard came from a local restaurant years ago," reports Heidi Main of Anchorage, Alaska. With its broiled topping it looks pretty in individual cups.
- 4 egg yolks
- 1/2 cup plus 6 teaspoons sugar, divided
- 2 cups heavy whipping cream
- 3 teaspoons vanilla extract
- Fresh raspberries, optional
- In a small bowl, whisk egg yolks and 1/2 cup sugar. In a small saucepan, heat cream over medium heat until bubbles form around sides of pan. Remove from the heat; stir a small amount of hot cream into egg yolk mixture. Return all to the pan, stirring constantly. Stir in vanilla.
- Transfer to six 6-oz. broiler-safe ramekins or custard cups. Place cups in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 300° for 30-35 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours.
- Before serving, let stand at room temperature for 15 minutes. Sprinkle with remaining sugar. Broil 8 in. from the heat for 2-4 minutes or until sugar is caramelized. If desired, garnish with fresh raspberries. Yield: 6 servings.
Originally published as Burnt Custard in Quick Cooking January/February 2001, p56
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