|3 cups||Whipping cream|
|¼ cup||Lavender sugar|
|1||1-inch piece vanilla bean; pierced|
|½ cup||Firmly packed dark brown sugar|
|1 pint||Fresh raspberries|
Preparation time: 30 minutes Chilling time: 2 hours or overnight Cooking time: 35-40 minutes for custard cups, 50-60 minutes for large dish Yield: 6 servings
This dessert can be prepared a day ahead and then "burned" just before serving.
1. Heat cream, lavender sugar and vanilla bean in top of double boiler to almost boiling. Lower heat and simmer 1 minute. Remove from heat; set aside. Beat whole eggs and yolks together in bowl of electric mixer.
Gradually pour cream mixture in a thin stream into eggs, beating constantly. Return to double boiler; cook over medium heat, stirring with wooden spoon until custard coats back of spoon, about 3 to 4 minutes.
Remove vanilla bean. 2. Heat oven to 300 degrees. Pour cream into 6 individual custard cups or a 4- to 5-cup flameproof baking dish. Set in large pan of hot water (water should reach level of custard) in middle rack of oven. Bake until center is set and knife inserted in center comes out clean, about 35 to 45 minutes for individual cups and 50 to 60 minutes for larger dish. Remove from water bath and cool. Cover; chill in refrigerator at least 2 hours or overnight. 3. Just before serving, sift brown sugar over top of custard. Place dish into bowl of crushed ice. Place custard under broiler at least 6 inches from flame, watching carefully, until sugar caramelizes. Garnish with raspberries and lavender flowers; serve immediately.
Nutrition information per serving: Calories ...... 600 Fat ............ 49 g Cholesterol .. 380 mg Sodium ...... 90 mg Carbohydrates .. 35 g Protein ......... 7 g Posted to TNT - Prodigy's Recipe Exchange Newsletter by Rrairie@... on Aug 27, 1997
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