(8 – 4oz. servings)

1 cup heavy cream
2 cups milk
1 tsp. vanilla extract (flavoring optional, 2 tsp. per portion)
½ cup sugar
10 large egg yolks
½ cup turbinado or white sugar for topping

Combine the cream, milk, vanilla and half of the sugar in a heavy bottom stainless steel saucepan and bring to a boil. Whisk together the remaining sugar and the egg yolks in a stainless steel bowl. Remove the cream mixture from heat and temper (gradually ease) into the egg mixture. Strain through a fine sieve. Fill ramekins 7/8 of the way full and place in a water bath (up to half the height of ramekin.) Bake in a 300 degree oven until set, about 45 minutes to 1 hour (insert a toothpick to check density; when removed, toothpick should be clean.) Remove and let cool in the water bath. Remove ramekins from water bath and refrigerate for 2 hours. Sprinkle turbinado sugar on top of custard creating a thin even layer. Caramelize with a torch or under oven broiler. Top with whipped cream and fruit (optional.) Serve immediately.