-
1
Preheat the oven to 325.
-
2
Butter eight 1 1/2-cup ramekins and coat with sugar, tapping out the excess.
-
3
In a medium saucepan, heat the milk with the vanilla bean until it just begins to simmer.
-
4
In a large bowl, gently whisk the egg yolks with the whole eggs just until combined.
-
5
Whisk in the 13/4 cups sugar just until blended.
-
6
Gradually whisk the warm milk into the eggs, whisking constantly.
-
7
Remove the vanilla bean, and using a sharp knife, scrape the seeds from the vanilla bean into the custard; discard the bean.
-
8
Strain the custard, then skim off any foam.
-
9
Spread one-third of the brioche in the ramekins and top with half of the raspberries.
-
10
Repeat with another third of the brioche, the remaining raspberries and a final layer of brioche.
-
11
Transfer the ramekins to a large roasting pan.
-
12
Pour the custard into the ramekins; press down to submerge the brioche.
-
13
Let the ramekins stand for 10 minutes.
-
14
Sprinkle each diplomate with 1/2 teaspoon of sugar.
-
15
Put the roasting pan in the oven and carefully add enough boiling water to the pan to reach halfway up the sides of the ramekins.
-
16
Bake the diplomates for about 1 1/2 hours, or until the custard is set and the diplomates are puffed and golden.
-
17
Preheat the broiler.
-
18
Carefully transfer the ramekins to a rimmed baking sheet and broil 8 inches from the heat for about 30 seconds, or until lightly browned.
-
19
Serve warm or cold.
