A Friend’s Kitchen
4 cups milk
1 ½ cup sugar
1 tsp vanilla
1 vanilla bean
Take four cups milk and warm with the vanilla bean over medium heat. Remove the vanilla bean. Set aside to cool.
Take 1 cup of the sugar and put in skillet and put on medium to medium high heat. The sugar will start to melt after 2-4 minutes and develop a caramel color. Swirl the skillet to allow the sugar to blend completely. Be very careful not to burn!
Once it has completely caramelized, put on lowest heat.
Take a 13 x 9 pan and put six ramekins in them. Using a metal tablespoon, put two tablespoons of the caramelized sugar per ramekin and swirl to cover.
Mix the remaining sugar and vanilla with the eggs and then add the cooled milk. Fill each ramekin to the top.
Fill the 13 x 9 pan with boiling water.
Place in the oven at 350 degrees for 35 – 40 minutes until custard is set.
Allow to cool completely.
Invert on serving plate and then garnish with fresh fruit and whipping cream.