Caramel
1/2 Cup Sugar
1/4 Cup Water
Pinch of Cream of tartar
1 Qt. metal or porcelain mold or six 4-oz
heatproof porcelain or glass individual molds
Place the mold(s) on a large strip of wax
paper. In a heavy sauce pan or skillet, bring the sugar and water
to a boil over high heat, stirring until the sugar dissolves. Stir
in a pinch of cream of tarter. Gripping the pot by both hands,
boil the syrup over moderate heat gently tipping the pan back and forth
constantly until the syrup turns a rich, golden, tea-like brown (approx.
10 min. or more). As soon as the syrup reaches the color, remove
the pan from the heat and carefully pour the caramel syrup in a thin
stream into the mold(s). Tip and swirl the molds to coat the
bottom and sides as evenly as possible.
Custard
2 Cups milk
1 tsp vanilla extract
1/4 Cup sugar
3 Small eggs plus 2 extra egg yolks
Preheat oven to 325°. In a 1 to 1½ qt
saucepan, bring the milk almost to a boil over moderate heat.
Remove the pan from the heat and add the vanilla extract. With a
wire whisk, rotary or electric beater, beat the sugar, eggs and extra
egg yolks until they are well mixed and thickened.
Stirring gently and constantly, pour the
milk in a thin stream. Strain through a fine sieve into the
caramel-lined molds and place the molds in a large pan on the middle
shelf of the oven. Pour boiling water into the pan 1/2 way up the
sides of the mold(s). Bake the custard, lowering the temperature,
if the water begins to simmer (approx. 1 hour, or until a knife inserted
in the center of the custard comes out clean.
Remove the mold from the water and
refrigerate the custard for at least 3 hours, or until thoroughly
chilled.
To serve, run a sharp knife around the sides
and dip the bottom of the mold briefly in hot water. Dry the sides
of the mold(s) and place a chilled serving plate upside down over the
mold(s) and grasping both sides firming, quickly turn over the plate and
mold. Pour any extra caramel remaining in the mold(s) over the
custard.
