Hy-Vee Recipes and Ideas

Directions

1. Step1

   Preheat oven to 300 degrees. Line inside of an 8x8x2-inch baking dish with a kitchen towel. Place two shallow 6-oz. ramekins on towel in baking dish; set asdie.

2. Step2

   Combine 1/2 cup cream and 2 tablespoons sugar in a small heavy saucepan. Scrape seeds from vanilla bean; add seeds from vanilla bean; add seeds and pod to cream mixture. Heat over medium-low heat just until mixture begins to simmer. Remove from heat; remove vanilla bean pod. Stir in remaining 1/2 cup cream.

3. Step3

   Whisk egg yolks in a medium bowl. Slowly whisk in cream mixture. Strain custard mixture through a fine-mesh strainer; divide mixture between ramekins.

4. Step4

   Place baking dish on oven rack. Add enough hot water to towel-lined dish to reach halfway up sides of ramekins. Bake for 25 to 30 minutes or until centers of custards are just set. Remove ramekins from water; cool on a wire rack for 1 hour. Cover and refrigerate at least 1 hour or up to overnight.

5. Step5

   Toss berries with 1 teaspoon sugar and liqueur in a small bowl; let stand for 30 minutes. Ten minutes before serving, use remaining 2 tablespoons sugar to sprinkle 1 tablespoon on each custard. Caramelize by holding the flame of a kitchen torch just above the sugar and move it around the custard top until the sugar caramelizes; garnish with berry mixture and mint.