Simple, but so elegant!
- 2 cups heavy cream
- 4 large egg yolks
- 1/3 cup granulated sugar
- 1/2 vanilla bean, halved lengthwise and scraped
- 3 tbsp. superfine sugar
- Preheat the oven to 350 F. To prepare the custard, in a medium bowl, whisk together the cream, egg yolks, granulated sugar, and vanilla scrapings. Strain the mixture through a fine sieve, then divide it among six 4-oz. ramekins.
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