Preheat oven to 350°F.
In a large bowl whisk together yolks and sugar. Next add milk, Vermont Crème Fraîche and vanilla bean. Equally divide the custard into 4 individual ramekins. Bake for 30 minutes or until custard is set.
Cool in refrigerator 30 minutes. Before serving, sprinkle 1 teaspoon of brown sugar on the top of each custard dish. Place under boiler until sugar caramelizes or bake at 500°F for 3 minutes. Remove and serve.
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- 4 egg yolks
- 1/2 cup sugar
- 1 cup milk
- 1 (8oz) container
Vermont Crème Fraîche
- contents of 1 vanilla bean, split lengthwise
- 4 tsp. brown sugar |
