Caramel Custard - (Creme Renversee)

Course : French
Serves: 4
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2 cups milk
1 piece vanilla bean
5 tablespoons granulated sugar
3 large eggs
1 tablespoon water

Preparation / Directions:

Scald milk, with a piece of vanilla bean added. In mixing bowl, beat together eggs and 2 1/2 tablespoons sugar for 1 minute. Stir in boiling milk, beating constantly until well blended. Meanwhile, in small, heavy saucepan, cook remaining sugar with water, stirring constantly, until sugar is slightly browned. Pour a little of browned sugar from pan in each of 4 custard cups. Fill cups with milk mixture. Place cups in pan containing hot water and bake at 450F for 30 minutes, or until custard is well set and a pointed knife inserted in center comes out clean. Cool. Unmold on serving dish. Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin

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