Directions: |
Directions:Preheat oven to 325º F, with rack on lower middle position. In medium size saucepan, combine cream and sugar, mixing well. Use Using a small knife to scrape all the seeds from the vanilla bean, into the saucepan (or vanilla paste). Once all seeds have been added to the saucepan, add the empty vanilla bean into saucepan. Over medium heat, stir until sugar completely dissolves and the creamy mixture comes to a simmer. Cover pan and reduce heat to lowest setting. Simmer gently for 10 minutes. Remove from heat, uncover, and remove the empty vanilla bean and any pieces of the bean. In a medium bowl, whisk yolks until well blended. Very carefully and in a very slow stream, whisk in the hot cream mixture into the yolks, just to combine. Divide custard evenly among six individual ramekins (¾ c. ramekins). Place ramekins in a glass 9x13 baking dish. Pour enough of the boiling water into the pan to go halfway up the sides of the ramekins. Place baking dish in the oven about 35 minutes. Custard should be almost set in the center when pan is gently shaken. Remove ramekins from baking pan and let cool to room temperature. Chill in refrigerator for up to 2 days; a minimum of 3 hours. When ready to serve, sprinkle 2 t. sugar evenly over each chilled custard. Work the culinary torch over one custard at a time. Move flame quickly back and forth over the sugar topping until it desired caramel appearance. Repeat with other custards. Serve immediately with fresh berries. |
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