This recipe comes from Anita Perry, the first lady of the state of Texas. Sarah Bishop, the mansion chef, prepared this recipe for the special dinner honoring former governors and first ladies of Texas. Former governor Ann Richards raved about it. You will too.
8 egg yolks
1 pint heavy cream
¼ cup granulated sugar
¼ teaspoon vanilla flavoring
Pinch of salt
Light brown sugar
In a large bowl beat the egg yolks. In a heavy (non-aluminum) saucepan bring the cream, sugar, vanilla, and salt to a near boil but do not boil. Slowly add the hot cream mixture to the egg yolks while mixing continuously at low speed to avoid beating air into the mixture. Set up a cheesecloth to strain the mix. Pour into eight ovenproof custard cups (about 4 ounces).
To bake, preheat the oven to 350°. Place the cups in a baking pan filled with water two-thirds up the sides of the custard cups. Bake for 25 to 40 minutes. Remove from the oven and chill. Before serving, sprinkle 1 to 2 teaspoons light brown sugar on top of each cup. Place under the broiler until bubbly and toasted.
A variation would be to use crystallized ginger mixed with granulated sugar for the topping.
YIELD: 8 CUSTARD CUPS