1/2 vanilla bean
2 cups half-and-half
2 eggs
2 egg yolks
1/3 cup sugar
12 tsp. turbinado sugar (such as Sugar in the Raw)
1. Heat oven to 325. Place six 4-6oz. ramekins in a 13x9x2" roasting pan/dish.
2. Wiht tip of sharp paring knife, slit open vanilla bean and scrape out seeds. Place seeds in a small, heavy-bottomed saucepan with half and half, saving bean for another use. Heat just until small bubbles appear at the edge of the pan. Remove from heat.
3. In a medium-size bowl, whisk together eggs, egg yolks and sugar. Whisk a small amount of warm half and half into egg mixture. Whisk egg mixture back into half and half in saucepan. Return to medium low heat and cook 7-8 minutes, stirring, until mixture coats the back of a spoon.
4. Divide mixture evenly among ramekins. Place baking pan in oven. Pour hot water halfway up side of ramekins. Bake at 325 for 18-22 minutes or until custard is set but still jiggly in centers. Remove ramekins from baking pan; cool completely. Refrigerate until just before serving.
5. To serve: Remove ramekins from refrigerator. Heat broiler. Sprinkle each ramekin with 2 tsp. turbinado sugar. Run under broiler for 2-3 minutes (depending on your oven) watch carefully so as not to burn sugar. Cool slightly and serve.
Per serving: 224 calories, 11 g. fat, 6 g. protein, 22 g. carbs, o g. fiber
