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What You Need:
(To serve 6)
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CUSTARD
2 cups milk
1 teaspoon vanilla extract or 1 three-inch piece of vanilla bean
¼ cup sugar
3 eggs plus 2 extra egg yolks
CARAMEL
½ cup sugar
¼ cup water
Pinch of cream of tartar
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Translate this recipe:
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| How To Cook: |
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1. To line a 1-quart metal or porcelain mold or six 4-ounce heatproof porcelain or glass individual molds with caramel, it is necessary to work quickly. Remember in handling the caramel that it will be over 300°, so be extremely careful with it. Place the mold (or molds) on a large strip of wax paper.
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2. Then, in a small, heavy saucepan or skillet, bring the sugar and water to a boil over high heat, stirring until the sugar dissolves. Stir in a pinch of cream of tartar and-gripping a pot holder in each hand-boil the syrup over moderate heat, gently tipping the pan back and forth almost constantly, until the syrup turns a rich, golden, tea-like brown. This may take 10 minutes or more.
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3. As soon as the syrup reaches the right color, remove the pan from the heat and carefully pour the caramel syrup in a thin stream into the mold (or the first of the individual molds). Still using the pot holders, tip and swirl the mold to coat the bottom and sides as evenly as possible. When the syrup stops moving, turn the mold upside down on the wax paper to cool somewhat and to let any excess syrup run out.
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4. Preheat oven to 325°. In a 1- to 1½ -quart saucepan, bring the milk almost to a boil over moderate heat. Remove the pan from the stove and add the vanilla extract. With a wire whisk, rotary or electric beater, beat the sugar, eggs and extra egg yolks until they are well mixed and thickened. Stirring gently and constantly, pour in the milk in a thin stream.
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5. Strain through a fine sieve into the caramel-lined mold and place the mold (or molds) in a large pan on the middle shelf of the oven. Pour enough boiling water into the pan to come halfway up the sides of the mold. Bake the custard-lowering the oven temperature if the water in the pan begins to simmer-for about 1 hour, or until a knife inserted in the center of the custard comes out clean. Remove the mold from the water and refrigerate the custard for at least 3 hours, or until it is thoroughly chilled.
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6. To unmold and serve the large custard, run a sharp knife around the sides and dip the bottom of the mold briefly in hot water. Then wipe the outside of the mold dry, place a chilled serving plate upside down over the mold and, grasping both sides firmly, quickly turn the plate and mold over. Rap the plate on a table and the custard should slide easily out of the mold. Unmold the individual custards carefully, turning them out one at a time on individual serving plates. Pour any extra caramel remaining in the mold (or molds) over the custard. Serve cold.
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