2 cups heavy cream
6 tablespoons white granulated sugar
5 large egg yolks
1 tablespoon pure vanilla extract
Parker House Inn, Quechee, Vermont
Scald cream in heavy-duty saucepan. Beat yolks, sugar and vanilla with electric mixer until pale and thick. SLOWLY pour hot cream into egg mixture while beating at the lowest speed. Ladle into custard cups and place in roasting pan. Pour very hot water into pan two-thirds up the sides of the cups. Bake at 325 for 35-45 minutes. Remove cups from pan and let cool. DO NOT OVER BAKE - the middles can still be 'nervous'. Chill if holding for any length of time before serving. Just before serving, sprinkle tops with granulated sugar and caramelize using either a propane torch or popping under a broiler until sugar is browned and bubbly. (We 'torch' them!) Garnish with a few raspberries or other fruits if desired.
Makes either 4 6-ounce servings or 6 4-ounce servings.