- ½ cup sugar
- 6 yolks
- 1 vanilla bean cut in half lengthwise or 11/2 tsp extract
- 5 large egg yolks
- 2 cups Ronnybrook milk
- ½ cup Ronnybrook Heavy cream
1.) Heat oven to 350, whisk yolks and sugar to incorporate.
2.) Bring milk, cream and vanilla bean to slight boil remove from heat and temper the egg mixture (add small amount of liquid to the yolks slowly as not to scramble the yolks)
3.) Pour into 8 ½ cup ramekins.
4.) Put in 9×13 baking pan with water half way up the ramekins. Bake until firm about 30 min. remove from water bath and cool.