• 12 egg yolks
  • 6 ounces granulated sugar
  • 3 pints heavy cream, hot
  • 12 teaspoons vanilla extract
  • 3/4 teaspoon salt
  • 8 ounces brown sugar



Spread the granulated sugar on pan; dry out in low oven. Cool, crush, and sift. Mix together egg yolks and granulated sugar; mixing well. Gradually stir in hot cream. Add vanilla and salt; strain mixture. Set 12 shallow ramekins or gratin dishes, about 1- inch deep, on a towel in a sheet pan (the purpose of the towel is to insulate the bottoms of the ramekins from the strong heat). Divide custard mixture equally among dishes. Pour enough hot water into the sheet pan to come about halfway up the sides of the ramekins. Bake at 350ºF until the custard is just set, approximately 25 minutes. Cool and refrigerate. To finish, first dab any moisture from the tops of the custards. Sprinkle with an even layer of brown sugar. Caramelize the sugar under the broiler; place custards very close to the heat so the sugar caramelizes quickly before custard warms up too much (alternatively, use a blowtorch). When it cools, the caramelized sugar will form a thin, hard crust. Serve within 1 to 2 hours. If the custards are held too long, the caramel tops will soften. Serves 12 Suggested OHIO PROUD Wines: Graystone Raspberry Summer and Ferrante Late Harvest Vidal Dill and Cucumber Sauce 1 cup sour cream 3 cup mayonnaise 2 cup green onions with tops, chopped w cup cucumber, grated and minced 1 teaspoon lemon juice salt and pepper to taste 2 tablespoons fresh snipped dill (or w teaspoon dried dill) Combine all ingredients and chill. Yields 2 Cups