Baked Vanilla Creams with Caramel-Kahlua Sauce

• 3 cups heavy cream
• 1 vanilla bean, split lengthwise
• 6 large egg yolks
• 2 12 cups sugar
• 14 cup Kahlua
• 14 cup brewed espresso

1. Preheat oven to 300 degrees F.
2. In a saucepan, combine the cream, the seeds from the vanilla bean and a pinch of salt and bring to a simmer.
3. In a bowl, whisk together the yolks and 1/2 cup of the sugar until the mixture is thick and pale and add the hot cream mixture in a thin stream, whisking constantly.
4. Strain the mixture through a fine sieve into a bowl, skim off the foam and divide among 6 buttered ramekins.
5. Arrange ramekins in a baking dish with enough hot water to reach halfway up the sides of the ramekins.
6. Bake creams, covered loosely with foil, in the middle of the preheated oven for 1- 1 1/4 hours or until set.
7. Let cool on a rack and chill the creams, covered, for atleast 3 hours or overnight.
8. In a saucepan combine the remaining 2 cups sugar with 1 cup water.
9. Bring to a boil and boil it, undisturbed until it is a deep caramel in colour.
10. Remove from the heat.
11. Pour 1 1/4 cups water carefully into the side of the pan in a stream, stirring, and stir in the Kahlua and espresso.
12. Let the sauce cool and chill it, covered.
13. Spoon some of the sauce onto each of 6 plates.
14. Run a thin knife around the edges of the ramekins and unmold onto the plates.
15. Spoon remaining sauce over creams.

heavy cream, vanilla bean, egg yolks, sugar, kahlua, espresso

Taken from www.food.com/recipe/baked-vanilla-creams-with-caramel-kahlua-sauce-68092 (may not work)