INGREDIENTS

INSTRUCTIONS

Preheat oven to 350 degrees.  Cut out 12 pastry rounds 3 inches larger
than the diameter of the  ramekins and pat into the small ramekins.
Line the pastry with foil  and weight down with dried beans, rice or
pie weights and bake for 5  to 8 minutes or until pastry is light
golden-brown. Remove the foil  and beans and set ramekins aside.  In a
sauce pot, combine the cream, sugar, and scraped vanilla bean.  Bring
the cream up to a simmer to dissolve the sugar. Simmer for  about 3 to
5 minutes. Remove from the heat and discard the vanilla  bean. In a
mixing bowl, whisk the egg yolks until frothy. Temper the  cream into
the yolks.  Place a macaroon in the center of each pie shell. Pour the
custard  into the shells. Place the ramekins in a warm water bath. Bake
for 20  minutes or until the custard is set and the top is golden
brown.  Remove from the oven. Serve cold. Garnish with the whipped
cream,  mint, and powdered sugar.  Recipe Source: EMERIL LIVE with
Emeril Lagasse From the TV FOOD  NETWORK - (Show # EM-1A63 broadcast
10-20-1997) Downloaded from their  Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net  11-08-1997  Recipe by:
Emeril Lagasse

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