Creama Cremada

5 large egg yolks
1 cup heavy cream
1 cup light cream
¼ cup sugar
1 cinnamon stick
1 vanilla bean split in half, lengthwise
pinch of salt

Raspberry Wine Sauce:
one bottle good quality Cabernet Sauvignon
1 cup sugar
8 oz. raspberry purée
4 Tbsp. crystallized ginger, finely chopped

Caramel Topping:
¼ cup granulated sugarDIRECTIONS:For custard: Preheat oven to 325°F. In

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