Crème Custards (Individual), with Berries

3 cups whipping cream
6 large egg yolks
¾ cup sugar
2 teaspoons pure vanilla extract*
1 pint fresh berries*

Preheat oven to 325 degrees F.

Heat cream in a heavy 3-quart or larger saucepan over medium heat until it just starts to steam, about 5 minutes. Remove from heat and stir in vanilla extract. Set aside to cool for 5 minutes.

In a large bowl whisk together egg yolks and sugar. When cream has cooled 5 minutes, transfer half of it into a glass measure with a pouring spout. Add this to the egg mixture, pouring in a thin, slow drizzle and whisking constantly. Add remaining cream to the egg mixture, and using a spoon, stir to mix. (Don’t whisk at this point or mixture will foam.)

Divide mixture among eight 5- or 6-ounce ramekins or custard cups. Place the cups into 2 glass baking dishes (or 1 very large dish) and fill the baking dishes with water until it rises to a third of the way up the sides of the ramekins.

Carefully place baking dishes on middle oven rack and bake, uncovered, until the custards are just set in the center, firm yet still jiggly, with a pudding-like consistency, about 45 minutes. Carefully remove the baking dishes from the oven. Remove the ramekins from the water. Let custards cool to room temperature, then refrigerate, covered tightly with plastic wrap, for at least 2 hours or up to 2 days.

To serve, rinse berries in a colander and drain well. Top each custard with several berries and serve.

Crème Custards (Individual), with Berries

Approximate Values Per Serving: 448 calories (72% from fat), 37 g fat (22 g saturated), 281 mg cholesterol, 4 g protein, 27 g carbohydrates, 1 g dietary fiber, 41 mg sodium

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