Ingredients

1 pint heavy cream (whipping cream)
6 egg yolks
1/3 cup sugar
1/2 Tahitian vanilla bean, split lengthwise (available at Granato's)
Additional 1/2 cup sugar for topping
Fresh berries for garnish, if desired

Directions

In a medium sauce pan, place cream, 1/3 cup sugar and vanilla bean over medium heat, stirring until it boils. Meanwhile, place the egg yolks in a medium mixing bowl and lightly whip with a whisk until a smooth consistency (15 or 20 beats).

Pour boiling cream mixture into the yolks, whisking all the while. Remove the vanilla bean, scraping seeds from the bean into the custard. Discard rest of bean.

Pour the batter in a steady stream into a 1-quart souffle dish. Place this dish into a roasting pan that is filled with enough warm water so that the water line comes half-way up the side of the souffle dish.

Bake in a pre-heated 375-degree oven on the center rack for 1 hour. Remove and refrigerate for 3-4 hours or overnight to chill thoroughly. Using a strainer, sprinkle 1/2 cup sugar evenly over the entire top of the dish. Immediately toast the sugar under a broiler until lightly carmelized. Garnish with fresh berries if desired. Serve immediately. Serves 4-6.

Each serving contains 432 calories, 34.5 fat g, 29 g carbohydrate, 37 mg sodium, 322 mg cholesterol.