6 Egg Yolks, room temperature
1 Tsp Pure Vanilla Extract
3 Tbsp Red Wine
2 Cups Heavy Cream
½ Cups Sugar
4 to 6 Cups Boiling Water
Topping
Raw Sugar
DIRECTIONS
Preheat oven to 315F. Place 6 ramekin dishes in a oven safe dish the is at least 3 inches deep; set aside.
In a medium bowl, whisk together egg yolks, vanilla and wine until combined; set aside.
In a medium sauce pan over medium heat, combine cream and sugar. Cook until mixture begins to boil and all the sugar is dissolved. Remove from heat. Slowly add approximately ¼ cup of the hot mixture into the egg mixture, whisk until well mixed. Continue to do this with all the hot mixture until it is all incorporated in the egg mixture.
Pour custard into ramekins. Fill oven safe dish with boiling water till water is half way up the sides of the ramekin.
Bake for 50 to 60 minutes, or until set. Place ramekins on wire rack to cool to room temperature; about 1 hour. Cover and refrigerate for 2 hours.
Preheat broiler. Unwrap the custards, sprinkle raw sugar on top of each custard. About 1 tsp for each. Place ramekins on a baking sheet, and place under the broiler for 2-3 minutes, until sugar is melted and brown.
Refrigerate for at least 3 hours and serve cold.
Originally published in The Wine Cellar April 2017.
