Ingrédients : (4 servings)
- 1,1/2 cup mixed berries (180g)
- 1/4 cup sugar (170ml) + 1 tbsp
- 2 cups heavy cream (470ml)
- 1 vanilla bean, split lenghwise
- 4 egg yolks
- a pinch of salt
- 1/2 cup brown sugar for topping (100ml)
Prep : 20 min
Rest : 20 min
Cooking : 40 min
Heat oven 300F (150C).
1) In a smal pan, heat the berries with 1 tbsp sugar, for 10-15 min. Blend to make like a juice.
2) In an other pan, heat the cream and half of the sugar.
Scrape the vanilla bean seeds into pan, then add pod. Heat until mixtures starts to bubble around the edge of the pan.
3) Meanwhile, in a bowl, whisk the egg yolks with remaining sugar.
Poor the hot cream little by little in the egg yolks mixture. Wisk to combine after each addition.
4) Divide the berry syrup in 4 baking dishes. Let cool in freezer for 10 minutes. Then gently poor the cream on top of the syrup.
Place all the dishes in a large rosting pan, that you'll fill with hot water ( the water should come half way up the sides of the dishes.)
Bake 40 minutes.
Let cool 10 minutes and remove pan from water. Refrigerate.
5) Before serving, sprinkle the brown sugar over each custard. Pass the flame of the torch in a circular motion, 1 to 2 inches above the surface, until sugar bubbles and turns amber.
Tips : If you don't have a torch you can heat the sugar in oven under the broiler. In that case sprinkle the sugar before refrigerating. And refrigerate after because the custard must be cool.
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