1 quart half & half (traditionally it calls for heavy cream but 1/2 & 1/2 works fine, for 1/2 the calories!)
8 large egg yolks
1 cup sugar (divided)
1 shot frangelico
1/2 vanilla bean split and scraped (optional but delicious!)
Preheat oven to 325 degrees
Bring the 1/2 & 1/2 and vanilla bean just to a boil in a medium sauce pan over med-hight heat. Once cream begins to boil remove from heat, cover with a lid and set aside for a few minutes
Whisk egg yolks and 1/2c. sugar until just lightened in color. Whisking like a mad woman temper the eggs by adding just a little of the hot cream at a time. I usually take a 1/3 measuring cup and add it 1 scoop at a time until well incorporated. Once all the cream has been whisked in add frangelico and divide the mixture between 6 ramekins.
Place ramekins in a larger cake pan and fill pan with boiling water half way up the ramekins. Transfer carefully to oven and bake for 40-45 minutes or until the custards are set but still wiggly in the center.
divide the leftover sugar between the 6 ramekins and caramelize with torch.
*If you do not have a torch- melt the sugar in saucepan until caramelized and pour over the top of each custard.
these may be made ahead of time but they are always best fresh!
Grab a spoon, crack the candy top, and enjoy! enjoy! enjoy!
We are headed out of town for a few days to celebrate the life of my husbands grandmother with our family and loved ones. No matter the age it is always hard to lose a loved one, but it is an opportunity for our very distant family to come together and share our love for such a beautiful person.
I'll be back in a few days...