- 2 cups heavy cream
- 6 tablespoons white granulated sugar
- 5 large egg yolks
- 1 tbsp pure vanilla extract
- granulated sugar
Directions
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, to two-thirds up the sides of cups.
Bake at 325 degrees for 35-45 minutes. DO NOT OVER BAKE- the middles can still
be "nervous".
Remove cups from pan and let cool. Chill if holding for any
length of time before serving. Just before serving, sprinkle top with granulated
sugar and caramelize using either a propane torch or by popping under a broiler
until sugar is browned and bubbly. (The Parker House torches them!) Garnish with
a few raspberries or other fruits if desired.
Bon appetite!
Thanks to Walt and
Barbara Forrester of the Parker House Inn in Quechee,
Vermont.
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