Creme Caramel(Vanilla Custard With Caramel Sauce)

• 1 vanilla bean (pod)
• 1 qt. (1 L) whole milk
• 3/4 c. (200 g) sugar
• 6 eggs
• 2 tsp. water

1. Preheat oven to 340u0b0 (170u0b0C).
2. Split the vanilla bean in two lengthwise and place in a saucepan with the milk.
3. Bring to simmer, then remove from heat.
4. Cover and let stand to infuse.
5. Place half the sugar in a saucepan.
6. Add the lemon juice and water and bring to boil.
7. Cook until an amber colored caramel forms.
8. Remove from heat and pour the caramel into a 2-quart metal charlotte mold, souffle dish or cake tin; it may also be divided into individual souffle dishes.
9. Quickly turn the mold in your hands so the caramel coats the bottom and sides.
10. Break the eggs into a large bowl and add the remaining sugar.
11. Whisk until well blended, then pour delicately the hot milk on this mixture.
12. Put the mixture into the mold through a fine sieve.
13. Place the mold in a water bath and bake for 1 hour (45 minutes for individual molds) or until the custard is set and a knife inserted in the center comes out clean.
14. Remove the Creme Caramel from the water bath and let cool.
15. Unmold onto a plate and serve at room temperature or cold.
16. Serves 6 to 8.

vanilla bean, milk, sugar, eggs, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=752101 (may not work)