8 large egg yolks
1 c. granulated sugar
1 qt. heavy cream
1/2 whole vanilla bean split and scraped
Combine sugar, cream and vanilla in a 4-qt. saucepot and bring to a boil over medium high heat. Stir at the beginning to dissolve sugar and distribute vanilla. Meanwhile, collect large egg yolks in a 4-qt. or 6-qt stainless steel bowl. When cream has come to a boil, temper into yolks.
Mixture must be whipped all the while to prevent the egg yolks from scrambling. Strain out vanilla or any lumps and cook in an oven-proof casserole dish 3⁄4” – 1” deep at 340-350 degrees for 30 minutes or until a toothpick in inserted and custard comes out clean.
** Always cook in a water bath (pan with water) to prevent burning.**
Top with granulated sugar and caramelize with a blow torch or under salamander when needed.
Chef’s Tip: Serve with raspberry or mango puree. This dessert is rich so you need a tart, not so sweet sauce to complement.