RECIPES & ARCHIVES

2 cups heavy cream

1 vanilla bean or 1 teaspoon vanilla extract

3 large eggs plus 3 yolks

6 to 8 tablespoons sugar, or more if necessary

1/2 pint blueberries or raspberries, for garnish (optional)

Put the cream and vanilla bean or extract in a small saucepan and place over the lowest possible heat. Bring very slowly to simmering point, stirring often. If using a vanilla bean, let it rest in the hot milk off the heat for half an hour, then reheat to simmering point. In a bowl beat the eggs, yolks, and 2 tablespoons of the sugar until the mixture is thoroughly blended. Pour the hot cream onto this mixture, whisking all the time. Pour this mixture through a sieve back into the saucepan and place over very low heat. Cook without letting the mixture boil until it is thick enough to coat the back of a spoon. Pour into 6 custard cups and place these in a shallow baking dish into which they fit with plenty of room to spare. Cover each one with foil, then add water to the baking dish so it comes halfway up the sides of the cups.

Bake at 325 degrees for 30 minutes, then remove the foil and insert a knife blade into the center of the custards. If it comes out clean, they are done. If not, replace the foil and cook until they are ready. Cool, then chill for 3 hours (or longer if preferred). An hour before serving, preheat the broiler for 5 minutes and sprinkle 2-3 teaspoons of sugar in an even layer over the surface of each custard. Place under the hot broiler and leave it until the sugar melts into a layer of golden-brown caramel. This takes between 3 and 5 minutes, depending on the temperature of the broiler and the thickness of the sugar layer. Watch it carefully; once the sugar begins to melt, it can easily burn. Leave for 3 to 4 minutes to cool the caramel before serving. Serve with a few berries as garnish.

Serves 6.