Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 5 \N | Egg yolks |
| 2 cups | Whipping cream |
| ½ cup | Sugar |
| 1 tablespoon | Vanilla extract |
| ½ cup | Firmly packed brown sugar |
| \N \N | Fresh raspberries |
| \N \N | Fresh mint |
Combine first 4 ingredients and whisk together until sugar dissolves. Pour evenly into 5 (5x1 inch) round individual baking dishes. Place dishes in a large roasting pan. Add hot water to depth of ½ inch. Bake at 275 degrees for 45 to 50 minutes or until set. Cool custards in pan on a wire rack.
Remove from pan, cover and chill at least 8 hours. Sprinkle brown sugar evenly over each custard. Broil until sugar melts (oven door should be partially open). Let stand 5 minutes to let sugar harden. To serve, garnish with raspberries and mint. Yield: 5 servings.
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