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 ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.