I can officially say that i have now baked… never before have I tried or dared to mix eggs, sugar (also brown), vanilla and whipping cream to make something let alone something so damn good and simple.
Yet i can’t help thinking that’s the key to this desert, that and lucky and praying to the pastry Gods not to end up with blow torched sugary scrambled eggs. cross my fingers. so heres what i tried and from reviews I rocked it out of the park.
Serves 8
3 cups whipping cream
5 teaspoons grated lemon peel
3/4 cup sugar
6 large egg yolks
2 teaspoons vanilla extract
1/4 teaspoon salt
8 teaspoons golden brown sugar
2 1/2-pint containers fresh raspberries
1/4 cup Chambord (black-raspberry liqueur) or crème de cassis (black-currant liqueur)
preparation
Preheat oven to 325°F. Arrange eight 3/4-cup custard cups or ramekins in 13x9x2-inch metal baking pan. Combine cream and lemon peel in heavy small saucepan and bring to simmer. Whisk sugar and yolks in large bowl until thick, about 3 minutes. Gradually whisk in hot cream mixture, then vanilla and salt. Let stand 10 minutes. Strain custard, then divide among cups. Pour enough hot water into baking pan to come halfway up sides of cups.
Bake custards until just set in center, about 55 minutes. Remove custards from water bath; chill uncovered until firm, at least 3 hours. (Can be made 1 day ahead. Cover and keep refrigerated.)
Preheat broiler. Place custard cups on baking sheet. Strain brown sugar through small sieve onto custards, dividing equally. Broil until sugar melts and browns, about 2 minutes. Chill until topping is hard and crisp, at least 1 hour and up to 2 hours.
Combine raspberries and liqueur in bowl. Let stand at room temperature at least 15 minutes and up to 1 hour. Spoon berry mixture atop custards.