Ingredients

The following ingredients have 6 Servings
  • 6 egg yolks (, room temperature)
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons red wine
  • 2 cups heavy cream
  • 1/2 cup sugar
  • 4 to 6 cups boiling water
  • raw sugar

Instruction

  • Preheat oven to 315.
  • Place 6 ramekins in a roasting pan that is at least 3 inches deep; set aside.
  • Whisk together egg yolks, vanilla, and wine until combined; set aside.
  • In a saucepan set over medium heat, stir together cream and sugar; cook until it begins to boil and all sugar is dissolved.
  • Remove from heat and slowly add 1/3 of the hot cream mixture into the egg mixture, whisking and adding a few tablespoons at a time until incorporated. Continue to add the remaining cream mixture.
  • Pour prepared custard mixture into ramekins.
  • Fill roasting pan with boiling water to come halfway up the sides of the ramekins.
  • Bake for 50 to 60 minutes, or until set.
  • Remove from oven and place ramekins on a wire rack.
  • Allow to cool to room temperature; about 1 hour.
  • Cover and refrigerate for 2 hours.
  • Preheat broiler.
  • Unwrap the custards, and sprinkle about 1 teaspoon of raw sugar onto each.
  • Place ramekins on a baking sheet and broil for 2 to 3 minutes, or until sugar is melted and browned.
  • Refrigerate for at least 3 hours.
  • Serve cold.