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Dessert
French
8 servings
30 minutes
45 minutes
1 pint raspberries, lightly rinsed and drained
3 cups half-and-half
¼ cup granulated sugar
3 each eggs
2 each egg yolks
1 teaspoon vanilla extract
Line the bottom of eight ½ cup ramekins with the berries; set aside.
Preheat oven to 300F.
Heat the half-and-half in a heavy saucepan over medium-low heat just to the boiling point.
Meanwhile, whisk the sugar, whole eggs, and egg yolks together in a large bowl until the mixture is light and frothy.
Slowly whisk the hot half-and-half into the egg mixture; mix thoroughly, and strain the mixture back into the saucepan. Using a wooden spoon, stir the mixture over low heat until it just coats the back of the spoon. Add the vanilla.
Divide the custard among the berry-lined ramekins, and set them in a baking dish. Pour hot water into the baking dish until it reaches two thirds of the way up the sides of the ramekins. Place the dish in the oven, and bake until a skewer inserted in the center of one of the custards comes out clean, about 35 to 40 minutes.
Remove the ramekins from the water bath and allow them to cool slightly. Then cover and refrigerate until chilled, 2 hours.
To serve, preheat the broiler.
Sift a light layer of confectioner’s sugar over the ramekins, and place them under the broiler just until the sugar caramelizes, 2 to 4 minutes. Serve immediately.
