I N G R E D I E N T S
48 raspberries
2 1/2 cups heavy cream
8 egg yolks
1/3 cup sugar
12 teaspoons sugar -- 2 for each ramekin
1 pinch salt
1 teaspoon vanilla

I N S T R U C T I O N S
Place 8 raspberries in each of six ramekins. Bring cream to simmer. In a bowl, whisk egg yolks, sugar and a pinch of salt until blended. Slowly whisk in hot cream, then stir in vanilla extract.

Divide mixture among the ramekins; set them in a baking pan and pour boiling water to come halfway up ramekins.

Bake in a preheated 300 degree oven for 35-40 minutes until set; don't overbake. Remove from pan, cool, then chill thoroughly. Before serving, sprinkle 2 tsp. sugar over each custard. Heat salamander over stove burner until very hot, then hold over sugar for several seconds, barely touching it, until the sugar melts and caramelizes.

Garnish with additional raspberries. Note: You can put under the broiler to melt and caramelize the sugar -- just be careful, it turns quickly.


Source Credits:
Mastercook Series