Stunning Cream Caramel
- 1 2/3 cups caster sugar
- 4 1/4 cups whole milk
- 1 vanilla pod
- 5 eggs
- 3 egg yolks
- 1 1/4 cups caster sugar
- Put the sugar in a saucepan over medium heat.
- Cook until the caramel turns an amber color.
- Immediately pour the caramel into a Pyrex-type mold, and spread it on the edges by turning the mold around.
- Let cool.
- Preheat oven to 200 degrees Celsius.
- Split the vanilla pod in 2 lengthwise.
- Scrape out the small seeds with the tip of a knife and put them in a saucepan with the milk.
- Heat over low heat, without letting it boil.
- In a bowl, mix the eggs and yolks with the sugar with an electric whisk. Trickle in the milk, and mix.
- Filter the mixture through a sieve. Transfer the mixture into the caramelized mold.
- In a larger container than the mold, place a few sheets of newspaper, place the pan on top, and fill with hot water halfway up.
- Bake in the water bath for about 35 minutes (the water must not boil).
- To check the cooking, insert the tip of a knife into the cream, it should come out dry.
- Remove the cream.
- Allow to cool.
- Remove from pan, and place on a plate.
- Serve cold.
caster sugar, milk, vanilla pod, eggs, egg yolks, caster sugar
Taken from www.yummly.com/recipe/Stunning-Cream-Caramel-782245 (may not work)