INGREDIENTS

INSTRUCTIONS

FOR THE CARAMEL
FOR THE CUSTARD
For the caramel, mix sugar, water and lemon juice in a small saucepan
and heat gently while stirring to dissolve the sugar. When the sugar
has dissolved, turn up the heat and cook until the mixture is golden
brown, about 5 minutes. Pour the caramel into the bottom of your loaf
tin or souffle dishes and swirl quickly so that the caramel also
covers the sides. Cool.
Bring the milk and vanilla bean to the boil and set aside. Meanwhile
in a separate bowl, whisk the eggs, egg yolks and sugar together.
Remove the vanilla bean from the milk and split and scrape out the
seeds. Add the seeds to the milk and stir well. Add a little hot milk
to the egg mixture and whisk through, then add the remaining hot milk
into the egg mixture and whisk very well until incorporated.
Carefully pour the custard mixture into the prepared dish or dishes
over the caramel, and place the dish into an ovenproof baking dish.
Add hot water to the baking dish until the water reaches halfway up
the side of the loaf tin or souffle dishes. (This is called a "Bain
Marie").
Bake in a preheated 200c. oven for 40 minutes or 25 minutes for
individual custards. When cooked, a knife inserted into the centre of
the cream should come out clean. Remove the custards from the water
bath and cool completely. When you are ready to serve, turn out onto
a platter and scrape out any remaining caramel that may have adhered
to the side of the souffle dish.
Converted by MC_Buster.
Per serving: 619 Calories (kcal); 48g Total Fat; (71% calories from
fat); 39g Protein; 4g Carbohydrate; 2024mg Cholesterol; 265mg Sodium
Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 6
Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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