Yield: 8 Servings

Ingredients

• 1/4 cup water
• 1 cup sugar
• 2 1/2 cups milk
• 1 vanilla bean, split
• 3 eggs
• 3 egg yolks

Instructions

1. Preheat the oven to 325 degrees.

2. Combine the water and 1/2 cup of the sugar in a small saucepan. Cook over medium heat until the sugar has caramelized and turned a golden brown. Be careful not to stir the sugar and stay nearby as the color changes rapidly. Pour the caramelized mixture into a 10-inch ceramic or glass pie plate and swirl to evenly coat. Set aside.

3. Pour the milk into a saucepan, scrape in the vanilla seeds and add the bean. Bring to a boil and remove from the eat.

4. In a mixing bowl, whisk together the remaining sugar, eggs, and yolks. Gradually pour the hot milk into the egg mixture, whisking constantly. Ladle off and discard the foam from top.

5. Strain into the caramelized pie plate. Place the pie plate in a roasting pan filled halfway with water up the sides of the pie plate. Bake until set, about 1 hour. Let cool and then refrigerate.

6. To serve, invert a plate over the pie plate, flip over. Let stand until creme releases and syrup drains from pan.

Note: Custard can also be made in individual 1/2 cup ramekins.