Creme Custard with Berries

3 cups whipping cream or heavy cream

1½ teaspoons pure vanilla extract

6 egg yolks (see note)

¾ cup sugar

1 pint fresh berries, such as strawberries, blueberries and blackberries, or a mixture

Heat the oven to 325 degrees.

Heat the cream in a heavy saucepan over medium heat until it just starts to steam. Remove from heat, and stir in the vanilla extract. Set aside for 5 minutes to cool slightly.

In a medium mixing bowl or large glass measure, whisk together the egg yolks and sugar. When the cream has cooled, pour half of it into the egg mixture, whisking constantly. Next, pouring in a thin, slow drizzle, pour this egg-and-cream mixture back into the remaining cream in the saucepan. Stir to mix well. (Do not whisk. That will cause mixture to foam, which will affect the texture.)

Pour the mixture into eight individual ramekins or custard cups, 5 to 6 ounces each. Place the cups into a 9-by-13-inch glass or metal baking dish, and fill the outer dish with water until it rises to one-third of the way up the sides of the custard cups. Carefully place the pan into center of oven, and bake until the custard is almost completely set in the center (firm on the edges yet still slightly jiggly in the center, or a pudding-like consistency), about 45 minutes.

Remove from the oven, and cool the custard cups in the water bath until cool enough to remove them from the water. Then allow the cups to stand, uncovered, until cooled completely to room temperature. Refrigerate for at least 2 hours or until ready to top with fruit and serve, up to three days. (If refrigerating longer than four hours, cover the cups with plastic wrap, stretching tightly so the wrap does not touch the custard surface.)

To serve, rinse the berries in a colander, and drain well. Top each custard with several berries, and serve cold or at cool room temperature.

Serve eight.

Cook's note: Save the whites for another use, such as egg-white omelets. Pour the whites into a jar with a tight-fitting lid, and refrigerate for up to 48 hours.

Nutrition values per serving: 448 calories (72 percent from fat), 37 g fat (22 g saturated), 27 g carbohydrates, 1 g fiber, 4 g protein, 281 mg cholesterol, 41 mg sodium.