4 Egg Yolks
12 Raspberries per ramekin
4 ounces "Sugar in the Raw"
Place the cream, vanilla bean and its pulp into a medium saucepan set over
medium-high heat and bring to a boil. Remove from the heat, cover and allow
to sit for 15 minutes. Remove the vanilla bean and reserve for another use.
In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well
blended and it just starts to lighten in color. Add the cream a little at a time,
Place 9 raspberries (or as many as you like) in each ramekin, Fill with the cream mixture.
Bake in a water bath until the custard has just set. Remove and cool completely. Sprinkle the
top of each custard with the raw sugar and broil or torch until the sugar has melted and begins
1 Dark chocolate bar, broken into pieces.
A? Cup Skim Milk
1 Cup yogurt- plain or vanilla
A? Cup skim milk