- 1/4 cup diced plums, nectarines or your favorite summer stone fruit
- 12 to 24 fresh summer berries such as raspberries, blueberries or blackberries, plus extra for garnish
- 1/2 cup granulated sugar
- 10 egg yolks
- 2 1/2 cups heavy cream
- 1 teaspoon vanilla
- 1/3 cup super fine sugar (see note)
Preheat oven to 300° F.
Divide the plums between 6 to 8 ovenproof ramekins and place 2 to 3 berries in each as well.
With a wire whip, blend together the 1/2 cup sugar and the egg yolks until they are well combined. Add the cream and vanilla and strain through a fine sieve into a bowl. Divide the mixture among the ramekins, filling them to within about 1/4 to 1/2 inch from the top. Place them in a casserole dish. Fill the casserole dish about halfway up the side of the ramekins with hot water. Cook for 50 to 60 minutes or until the custard is slightly firm in the center. Remove the ramekins from the water and chill for at least 2 hours and up to 2 days.
Sprinkle each of the ramekins with about 2 teaspoons of the fine sugar and caramelize with a small torch or place under a preheated broiler until the sugar is golden and bubbly. If you’re using a broiler, I like to place the ramekins in a pan of ice water to keep the custard cool while broiling the sugar.
Garnish with fresh berries if desired.
Super fine sugar: The simplest way to make your own super fine sugar is to place granulated sugar into a blender and run on high speed for about 15 to 20 seconds.
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