Creme Caramel(Vanilla Custard With Caramel Sauce) - cooking recipe

Ingredients

1 vanilla bean (pod)
1 qt. (1 L) whole milk
3/4 c. (200 g) sugar
6 eggs
2 tsp. water

Preparation

Preheat oven to 340\u00b0 (170\u00b0C).
Split the vanilla bean in two lengthwise and place in a saucepan with the milk.
Bring to simmer, then remove from heat.
Cover and let stand to infuse.
Place half the sugar in a saucepan.
Add the lemon juice and water and bring to boil.
Cook until an amber colored caramel forms.
Remove from heat and pour the caramel into a 2-quart metal charlotte mold, souffle dish or cake tin; it may also be divided into individual souffle dishes.
Quickly turn the mold in your hands so the caramel coats the bottom and sides.
Break the eggs into a large bowl and add the remaining sugar.
Whisk until well blended, then pour delicately the hot milk on this mixture.
Put the mixture into the mold through a fine sieve.
Place the mold in a water bath and bake for 1 hour (45 minutes for individual molds) or until the custard is set and a knife inserted in the center comes out clean.
Remove the Creme Caramel from the water bath and let cool.
Unmold onto a plate and serve at room temperature or cold.
Serves 6 to 8.