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1
Whisk until just mixed in a medium bowl: 4 egg yolks.
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2
Measure and pour into a medium bowl: 3/4 cup heavy cream.
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3
Combine in a small pot: 3/4 cup half-and-half, 1/4 cup sugar, One 2-inch piece of vanilla bean, split lengthwise and seeds scraped into the pan with the bean.
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4
Warm just until steaming over medium heat.
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5
Stir occasionally to dissolve the sugar.
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6
When warm, whisk into the egg yolks.
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7
Strain this mixture into the cold cream and mix well.
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8
Remove the vanilla bean from the strainer and squeeze all the seeds and liquid from it back into the custard mix.
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9
The mixture can be refrigerated for up to 2 days.
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10
When ready to bake, preheat the oven to 350F.
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11
Pour the mixture into a 2 1/2-cup custard mold, or into 4 custard cups.
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12
Place the mold or cups into a large, deep pan and pour in hot water until it reaches about halfway up the sides.
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13
Cover the top of the pan with foil and seal tightly.
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14
Bake until the sides of the custards are set but the center is still soft when jiggled, about 50 minutes for the large mold and 25 to 30 minutes for the smaller cups.
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15
Remove from the water bath and let cool.
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16
Serve warm or cool in the refrigerator.
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17
Top the cooled custards with a few tablespoons of raspberry puree.
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18
Stir 2 tablespoons dry Marsala, sherry, or a liqueur into the custard mixture.
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19
Melt 3 ounces bittersweet chocolate and 1/2 ounce unsweetened chocolate over hot water.
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20
Stir the melted chocolate into the hot half-and-half.
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21
Stir in the cream and whisk in the egg yolks.
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22
Add 1/2 teaspoon brandy or Cognac, if desired.
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23
For creme brulee, cool the custards and sprinkle 1 tablespoon white sugar evenly over the top of each custard.
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24
With a small handheld propane torch, pass the flame over the sugar to caramelize evenly.
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25
Heat until the sugar turns a dark amber brown.
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26
Alternatively, caramelize the sugar under a broiler but keep a sharp eye on the custardsthey burn easily.
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27
Let cool to harden and serve.
