| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Barbara2 |
1 |
servings |
INGREDIENTS
| 5 |
|
Egg yolks |
| 2 |
c |
Whipping cream |
| 1/2 |
c |
Sugar |
| 1 |
tb |
Vanilla extract |
| 1/2 |
c |
Firmly packed brown sugar |
|
|
Fresh raspberries |
|
|
Fresh mint |
INSTRUCTIONS
Combine first 4 ingredients and whisk together until sugar dissolves. Pour
evenly into 5 (5x1 inch) round individual baking dishes. Place dishes in a
large roasting pan. Add hot water to depth of 1/2 inch. Bake at 275 degrees
for 45 to 50 minutes or until set. Cool custards in pan on a wire rack.
Remove from pan, cover and chill at least 8 hours. Sprinkle brown sugar
evenly over each custard. Broil until sugar melts (oven door should be
partially open). Let stand 5 minutes to let sugar harden. To serve, garnish
with raspberries and mint. Yield: 5 servings.
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