- 6 egg yolks
- 2.5 cups heavy cream
- 2 tbsp Brown Sugar
- 6 tbsp White Sugar
- 1/2 tsp Vanilla Extract
- 1/2 bottle Pear & Anise Vinegar
Preheat oven to 300 degrees.
Place pear and anise vinegar in a pot and reduce to half the volume. Beat egg yolks, 4 tablespoons white sugar and vanilla extract until thick.
Pour cream into a pot and stir over low heat until it almost comes to a boil. Remove the cream from the heat and stir into egg mixture, beat until combined.
Pout mixture into a double boiler, stir over simmering water until the cream coats the back of a spoon, for about three minutes.
Pour into shallow heatproof bowls. Place bowls in a shallow pan full of water. Bake in oven for 30 minutes. Remove and cool to room temperature. Refrigerate for a least an hour or overnight.
Preheat over to broil. Sprinkle the remaining sugar between bowls and place dish under the broiler for sugar to melt about 2 minutes. Watch very closely so it does not burn. Remove from heat. Top with pear and anise vinegar.
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