Creme Caramel(Vanilla Custard With Caramel Sauce)

1. 1

   Preheat oven to 340u00b0 (170u00b0C).

2. 2

   Split the vanilla bean in two lengthwise and place in a saucepan with the milk.

3. 3

   Bring to simmer, then remove from heat.

4. 4

   Cover and let stand to infuse.

5. 5

   Place half the sugar in a saucepan.

6. 6

   Add the lemon juice and water and bring to boil.

7. 7

   Cook until an amber colored caramel forms.

8. 8

   Remove from heat and pour the caramel into a 2-quart metal charlotte mold, souffle dish or cake tin; it may also be divided into individual souffle dishes.

9. 9

   Quickly turn the mold in your hands so the caramel coats the bottom and sides.

10. 10

    Break the eggs into a large bowl and add the remaining sugar.

11. 11

    Whisk until well blended, then pour delicately the hot milk on this mixture.

12. 12

    Put the mixture into the mold through a fine sieve.

13. 13

    Place the mold in a water bath and bake for 1 hour (45 minutes for individual molds) or until the custard is set and a knife inserted in the center comes out clean.

14. 14

    Remove the Creme Caramel from the water bath and let cool.

15. 15

    Unmold onto a plate and serve at room temperature or cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.