3 qts. Heavy Cream
2 cup Brown Sugar
1 each Vanilla Bean
1 cup Egg Yolks
8 oz. Frangelico
Method:
1. Heat cream and vanilla bean in a heavy pot to just before boiling (200º)
2. Cook eggs & sugar in a double boiler until mixture “ribbons”
3. Add cream to egg & sugar mixture then strain and skim foam
4. Add Frangelico
5. Place the cream mixture into 4 oz. Ramekins and place them in a baking pan. Fill the pan with water to near the top of the Ramekins.
6. Place in a cold oven and turn on to 300º.
7. Bake 1 1/2-2 hours. They will be jiggly when done.
By Matt Prentice Restaurant Group: www.mattprenticerg.com/
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