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.
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
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