May 052016

Here is an elegant dessert to make ahead of time. You  have to be a trained chef to make this dish. It is easy but well worth the time that you need to make it.

1 cup Sugar

1 quart Heavy Cream

1 small Vanilla Bean, split

9 large Egg Yolks

Preheat oven to 325 degrees.

In a saucepan over low heat, combine the sugar, cream and vanilla bean, stirring until the sugar is dissolved. Remove from heat and remove vanilla bean. Lightly beat the egg yolks. While mixing, slowly add the warm cream to the egg yolks. Pour into 6 8-ounce ramekins and place them in a water bath. (Water should be only halfway up the ramekin). Cover the pan with foil and bake for about 35 to 40 minutes. Check the doneness by shaking the ramekins, which should not be loose in the center.



I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at and most online bookstores. It is also available on Kindle and Nook.