Recipe is from Harvesting Nantucket, The Taste of Bartlett’s Ocean View Farm.
- 1 quart heavy cream
- 10 large egg yolks
- ½ cup sugar
- pinch of salt
- 2 vanilla beans, sliced lengthwise and scraped
- 1 cup strawberries
- 1 cup raspberries
- 1 cup blackberries
- extra sugar for topping
- Preheat oven to 350℉.
- Combine sugar and yolks, mixing well. Scrape interior of vanilla beans into the mixture. (For a more intense flavor, scrape the bean into the heavy cream, and let it steep overnight.) Whisk heavy cream and salt into the sugar and egg mixture.
- Fill ramekins half way with fresh strawberries, raspberries and blackberries. Pour custard mixture over the berries to fill ramekins. Place ramekins in a tall-sided baking pan. Pour simmering water into the pan, halfway up the outside of the ramekins. Bake 45 minutes. Remove from oven. Chill at least two hours.
- When ready to serve, sprinkle the top of each custard with two teaspoons of sugar. If you have a propane kitchen torch, carefully heat the sugar with the flame until it turns golden brown. Without a torch, use the oven with rack set closest to broiler. Broil for just 20 to 30 seconds.