- 1 qt Heavy Cream
- 1 egg
- 6 egg yolks
- 6 oz sugar
- 1 vanilla bean (split with seeds scraped)
- ¾ cup Dumante
Method: Heat cream and vanilla bean to a scald, set aside. In a bowl whisk eggs and sugar together, and slowly temper the hot cream mixture into the eggs. Next add the Dumante and whisk. Refrigerate the mixture for one day. Pour into ceramic baking dishes and bake in a water bath at 300 degrees until set.
Garnish: Refrigerate overnight and finish by caramelizing sugar over the top. Enjoy!!
Submitted By Pastry Chef Joshua Moore. Volare Ristorante.