-
1
Preheat the oven to 300 degrees.
-
2
Pour 2 cups sugar into the center of a deep saucepan.
-
3
Carefully pour the water around the sugar, trying not to splash any sugar onto the sides of the pan.
-
4
Do not stir; gently draw your finger through the center of the sugar twice, making a cross, to moisten it.
-
5
Over medium-high heat, bring to a boil without stirring.
-
6
Reduce the heat to a fast simmer and cook without stirring until amber-caramel in color, 5 to 10 minutes.
-
7
Immediately remove from the heat.
-
8
Meanwhile, set a 9-inch cake pan nearby.
-
9
When the caramel is cooked, quickly pour into the cake pan and swirl to coat the sides.
-
10
Set aside to cool.
-
11
In a saucepan, bring the milk and vanilla bean to a boil over medium heat.
-
12
Immediately turn off the heat and set aside to infuse.
-
13
Meanwhile, in a large bowl, whisk together the eggs, additional egg yolks, and the remaining 1 cup sugar.
-
14
Whisk about 1/2 cup of the hot milk into the egg mixture.
-
15
Whisk the remaining hot milk into the egg mixture.
-
16
Strain the mixture into a pitcher to smooth it and to remove the vanilla.
-
17
Pour the mixture into the caramel-lined cake pan and place in a hot water bath.
-
18
Bake in the center of the oven until dry and set in the center, 45 to 50 minutes.
-
19
Remove from the water bath and let cool.
-
20
Refrigerate at least 4 hours.
-
21
(Or refrigerate until ready to serve, up to 24 hours.)
-
22
Turn out onto a serving platter.
