Recipe by Horatio's Restaurant, Seattle
1 pint whipping cream
1/2 cup granulated sugar
Granulated sugar for topping
4 egg yolks
1 tbsp vanilla extract
Fresh raspberries for garnish
Preheat oven to 350 degrees. Heat cream over low heat until bubbles form around edge of pan. Beat egg yolks together until thick, about 3 minutes. Gradually beat cream into egg yolks. Stir in vanilla and pour into six 6-oz. ramekins or custard cups. Place custard cups in baking pan that has about 1/2 inch water in the bottom. Bake until set, about 45 minutes. Remove custard cups from water and refrigerate until chilled. Sprinkle each custard with about 2 tsp sugar. Place ont top rack under broiler and cook until topping is medium brown. Chill before serving. Garnish with raspberries.
Yield: 6 servings
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