Makes 8 (6-ounce) servings

4 cups heavy cream
1 vanilla bean, split in half lengthwise
9 egg yolks
5 ounces sugar
6 ounces (about 1 3/4 cups) IQF raspberries

1. Heat heavy cream to almost a simmer with vanilla bean.
2. In a medium bowl, mix together the egg yolks and sugar just until blended.
3. Gradually pour hot cream onto egg mixture and strain through a fine-mesh sieve into another bowl or large measuring cup.  Scrape the inside of bean into the cream mixture.
4. Pour into custard cups and place in a water bath (a baking pan with warm water that goes no higher than halfway up the sides of the custard cups).
5. Randomly but evenly drop about 8 raspberries into each of the custard cups
6. Set the pan in the oven (not convection) and bake at 325˚ for 45-60 minutes or until the custards are set and not quivery in the center when shaken.
7. Remove the custards from the water bath and let cool to room temperature.
8. Cover each with plastic wrap and refrigerate for at least 8 hours or up to 2 days. 
9. Shortly before serving, evenly sprinkle the tops of the custards EVENLY with raw or light brown sugar.  Arrange custards on broiler sheet and place directly under broiler, watching closely, until the sugar melts and bubbles, turning the pan or moving the custards until the sugar is evenly melted and somewhat browned.
10. Serve immediately or refrigerate and serve within one hour. 

 

 

 

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