6 Egg Yokes
5 oz Sugar
1 qt. Heavy Cream
3 Vanilla Beans, spit & scraped
Raw Sugar
Preheat oven to 325.
Put heavy cream into pot and add Vanilla bean “insides”.
Heat to hot but DO NOT BOIL
Whisk together egg yokes & sugar until pale yellow.
Temper together the cream & eggs.
Skim foam and pour into ramekins.
Bake IN WATER BATH for 30 – 45 minutes or until set.
Chill completely.
Sprinkle with raw sugar and torch to melt sugar.
Serve with fresh fruit.
Ever since my 8th grade home economics class, where I made boxed tacos for the first time, I knew cooking was in my blood. I've had the honor of having my recipes published in New Hampshire Magazine, Taste of Home, the Nashua Telegraph and several cookbooks.
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