- 1 quart whole milk
- 1 vanilla bean, split
- 8 large egg yolks
- 5 large eggs, lightly beaten
- 1 3/4 cups sugar, plus more for sprinkling
- One 17-to 18-ounce brioche, crusts trimmed, bread cut into 1/2-inch dice (about 9 cups)
- 2 cups fresh or individually quick-frozen (IQF) raspberries
- Boiling water
How to make this recipe
Preheat the oven to 325°. Butter eight 1 1/2-cup ramekins and coat with sugar, tapping out the excess.
In a medium saucepan, heat the milk with the vanilla bean until it just begins to simmer. In a large bowl, gently whisk the egg yolks with the whole eggs just until combined. Whisk in the 13/4 cups sugar just until blended. Gradually whisk the warm milk into the eggs, whisking constantly. Remove the vanilla bean, and using a sharp knife, scrape the seeds from the vanilla bean into the custard; discard the bean. Strain the custard, then skim off any foam.
Spread one-third of the brioche in the ramekins and top with half of the raspberries. Repeat with another third of the brioche, the remaining raspberries and a final layer of brioche. Transfer the ramekins to a large roasting pan. Pour the custard into the ramekins; press down to submerge the brioche. Let the ramekins stand for 10 minutes.
Sprinkle each <em>diplomate</em> with 1/2 teaspoon of sugar. Put the roasting pan in the oven and carefully add enough boiling water to the pan to reach halfway up the sides of the ramekins. Bake the <em>diplomates</em> for about 1 1/2 hours, or until the custard is set and the <em>diplomates</em> are puffed and golden.
Preheat the broiler. Carefully transfer the ramekins to a rimmed baking sheet and broil 8 inches from the heat for about 30 seconds, or until lightly browned. Serve warm or cold.
The diplomates can be prepared through Step 3 and refrigerated overnight. Serve cold or reheat in a 325° oven.