Creme Caramel
- 3 cups sugar
- 1/2 cup water
- 4 cups whole, 2 percent fat, or 1 percent fat milk
- 1/2 vanilla bean, split lengthwise
- 4 eggs
- 8 egg yolks
- Preheat the oven to 300 degrees.
- Pour 2 cups sugar into the center of a deep saucepan.
- Carefully pour the water around the sugar, trying not to splash any sugar onto the sides of the pan.
- Do not stir; gently draw your finger through the center of the sugar twice, making a cross, to moisten it.
- Over medium-high heat, bring to a boil without stirring.
- Reduce the heat to a fast simmer and cook without stirring until amber-caramel in color, 5 to 10 minutes.
- Immediately remove from the heat.
- Meanwhile, set a 9-inch cake pan nearby.
- When the caramel is cooked, quickly pour into the cake pan and swirl to coat the sides.
- Set aside to cool.
- In a saucepan, bring the milk and vanilla bean to a boil over medium heat.
- Immediately turn off the heat and set aside to infuse.
- Meanwhile, in a large bowl, whisk together the eggs, additional egg yolks, and the remaining 1 cup sugar.
- Whisk about 1/2 cup of the hot milk into the egg mixture.
- Whisk the remaining hot milk into the egg mixture.
- Strain the mixture into a pitcher to smooth it and to remove the vanilla.
- Pour the mixture into the caramel-lined cake pan and place in a hot water bath.
- Bake in the center of the oven until dry and set in the center, 45 to 50 minutes.
- Remove from the water bath and let cool.
- Refrigerate at least 4 hours.
- (Or refrigerate until ready to serve, up to 24 hours.)
- Turn out onto a serving platter.
sugar, water, percent, vanilla bean, eggs, egg yolks
Taken from www.foodnetwork.com/recipes/creme-caramel-recipe0.html (may not work)