Recipe By : Parker House Inn, Quechee, Vermont
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups heavy cream
6 tablespoons white granulated sugar
5 large egg yolks
1 tablespoon pure vanilla extract
Granulated sugar
Scald cream in heavy-duty saucepan. Beat yolks, sugar and vanilla with
electric mixer until pale and thick. SLOWLY pour hot cream into egg mixture
while beating at the lowest speed. Ladle into custard cups and place in
roasting pan. Pour very hot water into pan two-thirds up the sides of the
cups. Bake at 325 for 35-45 minutes. Remove cups from pan and let cool. DO
NOT OVERBAKE - the middles can still be 'nervous'. Chill if holding for any
length of time before serving. Just before serving, sprinkle tops with
granulated sugar and caramelize using either a propane torch or popping under
a broiler until sugar is browned and bubbly. Garnish with a few raspberries
or other fruits if desired. Makes either 4 6-ounce servings or 6 4-ounce
servings.
