Instructions: Aged balsamic vinegar and fresh berries for garnish

Melt butter in a large skillet. Add vanilla bean pod, zest and rice. Saute rice until grains appear translucent. Slowly stir in half-and-half, in small increments, allowing liquid to be absorbed between each addition. Add sugar; stir until dissolved. Stir in cream.

Remove from heat to a nice bath when rice is just less than al dente. When mixture cools, whisk in eggs and yolks.

Preheat oven to 375 degrees. Transfer mixture to six (4-ounce), buttered, ceramic ramekins. Bake, covered, in a water bath about 30 minutes until center is set. Custard should wiggle when shaken, but not be liquid. Remove ramekins and cool at room temperature.

Un-mold by scoring rims of ramekins with thin knife; invert onto serving plate. Coat top with thin layer of sugar; scorch to a rich caramel color under the broiler or with a hand torch. Serve slightly warm, garnishing with berries, a bit of their juice, and a drizzle of vinegar.

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