By Bamboo Café French Home Cooking, Naples
Makes 6 servings
11 egg yolks
1 cup sugar
17 oz. heavy whipping cream
1 vanilla bean
5-6 Tbsp. raw sugar
Preheat oven to 325 degrees.
Pour heavy cream into a medium saucepan.
Split the vanilla bean pod in half and scrape the tiny seeds into the cream.
Heat cream and vanilla over medium-high heat, removing from heat just before boiling point.
Separate egg yolks from whites and whisk egg yolks with sugar in mixing bowl just until the yolks turn pale yellow.
Slowly incorporate the warm cream into the yolks, using a rubber spatula to avoid creating foam.
Pour through strainer into pitcher. Pour cream mixture, dividing evenly, into individual, heat-proof, shallow ramekins.
Place ramekins into a large baking dish or cake pan. Pour enough water in the pan to reach the halfway mark up the sides of the ramekins.
Bake in preheated oven, in water bath (bain-marie) approximately 40 minutes until crème sets, but still trembles in center.
Remove from oven and cool to room temperature. Refrigerate 1 hour (may refrigerate overnight; 30 minutes before serving, remove crèmes from refrigerator).
Top each with approximately 1 tablespoon raw sugar, distributing evenly.
Place dishes under oven broiler until sugar melts and lightly browns to form caramelized crust, watching constantly so it does not burn.
Also, may use blowtorch to caramelize crust.
Serve warm garnished with fresh berries.