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1/2 cup sugar
1/4 cup water
3 large eggs
2 eggs, yolks only
1/2 cup brown sugar, firmly packed
2-1/2 cups milk, hot
2 teaspoons vanilla extract
Put sugar and water in a small saucepan. Heat, without stirring, until a deep golden brown. Remove from heat and pour at once into a 6-cup ovenproof mold. Rotate mold to coat the base and sides with caramel.
In a large bowl, beat the eggs and egg yolks until foamy. Gradually add the brown sugar, beating until thick and light.
Heat milk and add, very gradually, beating constantly. Stir in vanilla, then strain custard into the caramel-lined mold. Put the mold into a larger baking pan, and surround with boiling water. Add enough boiling water to come halfway up the mold.
Bake at 300 degrees for 35 to 45 minutes, or until a knife inserted in the center of the custard comes out clean.
Remove from oven and cool. When cool, cover and cool in the refrigerator overnight, or preferably for 2 days. Run a knife around the edge of the mold, and invert onto a chilled plate. Serve cold.
Makes 8 servings