- 10
Ingredients
- 4 cups 2% reduced-fat milk
- 1 vanilla bean, split lengthwise
- Cooking spray
- 1 2/3 cups sugar, divided
- 1/4 cup water
- 1/4 teaspoon kosher salt
- 6 large eggs
- 3 tablespoons heavy whipping cream
Preparation
Step 1
1. Preheat oven to 225°.
2. Heat milk and vanilla bean over medium-high heat in medium, heavy saucepan to 180° or until tiny bubbles form around edge (do not boil); remove pan from heat. Cover and set aside.
4. Combine 1 cup sugar and 1/4 cup water in small, heavy saucepan; cook over medium-high heat until sugar dissolves, stirring frequently. Continue cooking 7 minutes or until golden (do not stir). Immediately pour into prepared custard cups, tipping quickly until caramelized sugar coats bottom of cups.
5. Combine remaining 2/3 cup sugar, salt, and eggs in large bowl, stirring with whisk. Remove vanilla bean from milk mixture; reserve bean for another use. Gradually pour warm milk mixture into egg mixture, stirring constantly with whisk; stir in cream. Strain egg mixture through sieve into large bowl; pour about 1/2 cup egg mixture over caramelized sugar in each custard cup. Bake at 225° for 2 hours or until custards are just set. Remove from oven; cool to room temperature. Place plastic wrap on surface of custards; chill overnight.
6. Loosen edges of custards with knife or rubber spatula. Place dessert plate, upside down, on top of each cup; invert onto plate. Drizzle any remaining caramelized syrup over custards.