Yield: 4 Delicious Portions
2 cups heavy whipping creamy
8 egg yolks
1 vanilla bean split down the middle or 1 T vanilla
extract
1 1/2 cups of local honey
1/4 c sugar
1/2 c raspberries
1/2 c brown sugar
1/2 raspberries for garnish
1- Preheat
oven to 350 degrees.
2- To prepare ramekins, place some raspberries in each
one. Place ramekins in a roasting pan (or something
that will hold all the ramekins and can be used as a
water bath).
3- place cream, honey, sugar, and vanilla in a sauce
pot and bring to a boil. Be careful not to boil over.
4- place egg yolks in a small bowl
5- When the cream is heated, slowly add a little of
the cream mixture to the egg mixture while whisking.
This is called tempering. If you add all the cream
mixture at once, it will cook the eggs. Not good!
6- You will want to strain the mixture through a
strainer.
7- Carefully pour the mixture into each ramekin.
8- Add hot water to the roasting pan. It should come
up to about half way up the ramekins. Carefully place
in over for 30 minutes.
9- Check after 30 minutes. You are looking for the
custard to be jiggly in the middle but not waive. When
done, pull them out and let cool to room temperature.
Remove them and chill them over night.
10- When ready to serve, sprinkle brown sugar on top
and caramelize. You can do this with a torch or in the
oven with the "broiler" setting on. Be careful not to
burn.
11- Garnish with fresh raspberries and enjoy!!
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