Serves 6
Ingredients
8 large egg yolks
1 cup and 2 tablespoons granulated sugar
1 quart heavy cream
3 Mexican vanilla beans, split lengthwise
2 teaspoons Trablit (intense French coffee extract)
½ cup turbinado sugar (sugar in the raw)
Directions
Preheat oven to 275°. In a large saucepan, combine heavy cream and vanilla beans. Bring to a low boil. Remove from heat and carefully scrape the inside of each vanilla bean. Add scrapings to cream. Toss beans.
In a large mixing bowl, combine egg yolks, sugar, and Trablit. Vigorously whisk all items together to incorporate Trablit and dissolve sugar. In a very slow, steady stream, add cream and vanilla mixture into egg yolk, sugar, and Trablit, whisking steadily so as not to cook egg yolks. Evenly divide the mixture into six 6-ounce ramekins. Place ramekins in a baking dish. Fill baking dish with water to half the height of ramekins. Cover pan with one layer of plastic wrap and one layer of foil. Place in oven for 50 minutes or until custard is cooked.
Carefully remove from oven. Place ramekins in refrigerator for no less than 12 hours in order to properly set up.
When ready to serve, preheat broiler on high and evenly divide turbinado sugar over the top of your custards. Place ramekins under broiler. Lightly caramelize sugar until it hardens. Remove from broiler, cool for five minutes, then serve.