- 1 large egg
- 5 large egg yolks
- 1/2 cup sugar + 1/4 cup for the berries.
- 3 cups heavy cream
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 1 tablespoon orange liqueur (Grand Marnier or Bouchant
- Juice of one lemon
Add the berries, sugar and lemon juice to a bowl and toss to combine. Let sit for at least 2 hours.
Slowly combine the egg, yolks, and sugar in your mixer with the paddle attachment on low speed. You can do this by hand with a whisk just to be too aggressive. After the yolks lighten in color a bit slowly add the cream in a slow steady stream. Add the vanilla and almond. Add berries to ramekins or stoneware dish and pour the custard over them.
Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes at 325, until the custards are set when gently shaken. Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.
To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch or benz0matic (my favorite) until the sugar caramelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens.