Instructions

1. Preheat oven to 300°F. Boil water and set aside for water bath.
2. In a small heavy saucepan, heat heavy cream and milk over medium heat, just until simmering. Remove from heat and set aside.
3. In a medium mixing bowl, combine egg yolks, 1/3 cup granulated sugar and salt. Beat with a wire whisk, just until combined. Slowly stir the hot cream mixture into the egg mixture, then return mixture to the saucepan. *Tempering
4. Cook over low heat, stirring constantly with a wooden spoon, until the custard coats the back of the spoon, about 3 to 4 minutes. Remove from heat and stir in vanilla.
5. Pour custard into 6 individual custard dishes. Set dishes in large pan and place on the middle oven rack. Pour hot water into the outer pan, until 3/4 full.
6. Bake 35 to 45 minutes, until center of custard is set. Remove custard from water bath and cool. Cover and chill.
7. Before serving, let the custard stand at room temperature for 20 minutes.
8. Place 1/3 cup remaining sugar in heavy, 10-inch skillet. Heat skillet over medium-high heat, until sugar starts to melt, shaking skillet to melt sugar evenly. Do not stir. Once sugar starts to melt, reduce heat to low and continue cooking until sugar is golden in color.
9. Spoon melted sugar over custards and serve immediately. Garnish with fresh berries, if desired.
10. *Tempering; in which hot liquid is whisked into the eggs, after which that diluted egg mixture is whisked back into the rest of the hot liquid—to ensure the eggs don't scramble.

• Course : Dessert
• Recipe Type : Desserts