- 1 quart Heavy Cream
- 10 large egg yolks
- 1/2 cup Sugar
- pinch 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.
This recipe is from the cookbook Harvesting Nantucket, The Taste of Bartlett's Ocean View Farm by Barbara Gookin.
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