Serves 8 to 10

2 cups heavy cream

2 cups half and half

1 two-inch stick vanilla bean

6 egg yolks

1 whole egg

3/4 cup white sugar

1 cup raspberries or oranges

1/2 cup raw sugar

In a heavy saucepan heat the cream and half and half with the vanilla bean until small bubbles form, stirring occasionally so that it will not stick. Meanwhile, beat the egg and egg yolks in an electric beater until thick and creamy. Add the white sugar and continue beating until thick, creamy and light yellow.

Remove the cream from the heat and drizzle into the egg yolks. Return the mixture to the heavy pan and stir about three minutes over low heat.

Place about five pieces of fruit in 8 to 10 ramekins, cover with one inch of cream sauce and place the ramekins in a casserole or roasting pan that has been filled with an inch or so of boiling water. Place the pan with the ramekins in the oven and bake at 250 degrees for about 30 to 45 minutes or until a knife, when inserted, comes out clean. Immediately remove the ramekins from their water and put them in the refrigerator for several hours. Just before serving, place them on a baking sheet, sprinkle them first with raw sugar and then run them under the broiler for a few minutes until the sugar is burned -- but not too burned. Remove when it is light brown and serve immediately.