These little baked caramel custards,made in bucket-shaped molds, are very popular of all dessert.
1 1/4 cups (9 oz or 250g) granulated sugar
1 vanilla bean (10ml of vanlla extract)
1 2/3 (400ml or 14fl oz) cups milk
5 large eggs
2 eggs yolks
Always the caramel first! Put 7/8 cups of sugar in a heavy pan with 4 tbsp of water. Bring to a boil over a high heat, swirling the pan to dissolve the sugar.in about 5 min , the syrup turns a dark caramel color.
if you re using individual mold, pour the caramel into each one – if you’re using a single mold, use oven gloves to pick up the dish,the caramel is very hot
preheat the oven to (325F) 160C.
Split the vanilla bean in two, scrape the seed out. Mix the milk and cream in a pan add the vanilla and bring the mixture close to a boil, stirring. Remove from the heat and allow to seat for 15 min
in a bowl whisk the eggs and extra yolks with remaining sugar for 2-3 min until creamy. Whisk in the warm milk and cream mixture, and then strain it into the caramel-lined mold – cover with foil
pour boiling water into the pan to come halfway up the side of the mold.Bake until the custard is just set (20 – 25 min) for small mold and 40 min for the large one.Test with a knife
Remove from the water and leave to cool and chill overnight
to turn out, run a palette knife around the custard, cover with a large serving dish, invert the dish. Give it a min,lift one edge of the mold, waiting for the caramel to run down, then remove the mold