Heat oven to 275°F. Place the whipping cream, egg yolks, sugar and vanilla in a large mixing bowl. Using a wire whisk, whisk until sugar dissolves and mixture is smooth. Evenly pour mixture into five 5x1-inch oval baking dishes. Place dishes in a water bath (a baking pan or jelly roll pan that is filled with water so that the water is at least halfway up the height of the ramekins). Bake 45 to 50 minutes at 275ºF. Custard should not be completely set when in the oven.

A good test for doneness is to lightly tap the custard dish. The entire custard should “ripple” at the same time, if the inner part moves faster then the outer edges let the custards cook a little longer.  Cool custards in water in pan on wire rack. Remove from pan and refrigerate at least 8 hours or preferably overnight. When ready to serve the custard, sprinkle evenly with 1 1/2 tablespoons brown sugar, covering the entire surface of the custard.

Using a kitchen butane torch, carefully caramelize the brown sugar. Let stand 5 minutes until sugar hardens. Garnish with raspberries and strawberries.

Pair With:
Frangelico Hazelnut Liqueur