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PLACE 10 custard cups in a large roasting pan that has a terry cloth towel on the bottom, there should be an inch or so between the pan and the cups.
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2
Place 3 quarts, give or take, of water on the stove to boil.
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3
Preheat oven to 350 degrees F.
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with a single rack in the center of the oven.
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CARAMEL:Combine all the ingredients for the caramel in a heavy, unlined pot with a tight fitting lid.
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Bring to a boil over medium-high heat with the lid on and let boil for a few minutes, until all the sugar is dissolved and condensation has cleaned the sides of the pot.
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DO NOT STIR OR SWIRL.
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Remove lid and heat until it turns light brown.
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Divide it evenly among the custard cups, swirl each to run the caramel up the sides.
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FILLING:Scrape the vanilla beans into a large, heavy pan with the half and half, add sugar and salt.
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Scald (170 degrees or so) over low heat for 5 minutes, stirring occassionally.
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Once the sugar is all dissolved and the cream is steaming remove from heat and cool until just warm (120 degrees) Slowly add 1/2 cup warm cream to the eggs while whisking, add another cup of cream to the eggs and continue to whisk.
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Pour the egg mixture back into the pan.
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Remove, rinse and reserve vanilla beans.
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Whisk vigorosly or beat with an immersion blender until smooth.
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LADEL custard through a strainer into cups, pull oven rack out, place roaster on rack with cups and towel in place, pour almost boiling water around in the pan so the custard cups are 2/3rd submerged (or so).
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BAKE for 45 minutes or until a sharp knife inserted in the center comes out clean.
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Rotate pan 180 degrees halfway through process to ensure even baking.
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REMOVE from roasting pan and immediatly refrigerate uncovered until cool.
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One cooled cover.
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21
Best served the same day, but will keep well for 2 or 3 days.
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22
OPTIONALLY you can use some jam or chocolate sauce in the bottom of the custard cup.
