INGREDIENTS:Custard: 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 saltRaspberry Wine Sauce: one bottle good quality Cabernet Sauvignon 1 cup sugar 8 oz. raspberry purée 4 Tbsp. crystallized ginger, finely choppedCaramel Topping: ¼ cup granulated sugarDIRECTIONS:For custard: Preheat oven to 325°F. In a medium stainless steel bowl, whisk yolks and sugar until thin ribbon is formed when whisk is lifted. In a ...
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