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Desserts
French
6 servings
35 minutes
1 hour
1 package fresh raspberries
2 1/2 cups heavy cream
8 egg yolks
1/4 cup agave nectar
1 pinch salt
1 teaspoon pure vanilla extract
As needed granulated sugar
Preheat oven to 300ºF.
Using the raspberries, cover the bottom of 6 ramekins.
Bring cream to simmer: In a bowl, whisk egg yolks, agave and a pinch of salt until blended. Slowly whisk in hot cream, then stir in vanilla extract. Strain the mixture into a small pitcher.
Divide mixture among the ramekins evenly, set them in a baking pan and pour boiling water to come halfway up ramekins.
Bake in the oven for 45 minutes to 1 hour until just set; don't over bake. Remove from pan, cool, then chill thoroughly.
Before serving, sprinkle the fine sugar over each custard. Using a small torch, melt and caramelize the sugar evenly. The custard should have a bit of a shell covering it now.
Garnish with the raspberry sauce and serve.
