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| Ingredients: |
1/2 cup granulated sugar
1/4 cup cold water
1/3 cup cold water
1/2 cup granulated sugar |
4 large eggs
2 large egg yolks
1 tsp vanilla
2 cups scalded milk, still hot |
| Cooking Instructions: |
1) Preheat oven to 180C/350F/Gas Mark 4.
2) Place 1/2 cup sugar and 1/4 cup water in a small saucepan. Set over a medium-high heat to caramelize sugar. Stir once at the beginning to help sugar melt but do not stir again. Brush the sides of the saucepan with cold water to prevent loose granules from burning.
3) When sugar is at caramel stage, quickly add 1/3 cup cold water and continue cooking for 30 seconds.
4) Immediately pour into 6 custard dishes, rotating each to coat evenly. Set dishes aside in roasting pan.
5) Begin making custard by placing remaining measure of sugar in a large stainless steel bowl. Add all eggs and vanilla.
6) Incorporate ingredients well by mixing gently with whisk. Try to avoid foaming.
7) Slowly pour in milk while whisking. When incorporated, strain custard before pouring into dishes.
8) Add enough hot water to roasting pan to measure 1 inch and place in oven. Bake for 45 minutes.
9) Cool custard on counter. Then refrigerate until thoroughly chilled. |
| Serving Suggestions: |
| To serve, run knife around the inside edge of molds and invert each on a dessert plate. |
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