This caramel-coated custard is an excellent dessert for holiday parties. Serves 6 to 8.
Instructions
Make the Caramel and Milk Mixture
1. Put 1 1/2 quarts milk and 1 cup sugar in a large saucepan over medium heat. Simmer the mixture for 40 minutes without letting the milk boil over. Remove from the heat.
2. Heat the remaining 2/3 cup sugar and a teaspoon of water in a saucepan over low heat, constantly stirring until the sugar melts and turns amber-colored.
3. Immediately pour the melted sugar into a round mold or baking dish. Holding the edges of the mold or dish, tilt it back and forth to coat the bottom and sides with the melted sugar.
4. Preheat the oven to 350 degrees F and put a small pan or teakettle filled with water on to simmer.
Make and Serve the Custard
5. Heat the remaining milk, Kahlua or rum, cinnamon stick and lemon peel in a small saucepan over medium heat. Let simmer for 5 minutes without boiling over.
6. Take the pan off the heat and remove the cinnamon stick and lemon peel.
7. Beat the eggs, egg yolks and vanilla extract together in a large bowl.
8. Slowly whisk the hot milk and Kahlua mixture into the eggs. Add the milk that you reduced with the sugar. Pour the mixture into the mold and set the mold in a larger pan or dish with sides at least two inches high.
9. Pour the simmering water into the dish until it's 2/3 of the way up the sides of the mold. Cover the whole pan loosely with tinfoil.
10. Bake for 50 minutes.
11. Remove from the oven and let cool in the pan of water.
12. Take the cooled mold out of the baking pan and chill completely in the refrigerator.
13. To serve, place a large plate or serving dish over the top of the mold, hold the dish and mold securely, and invert. The custard should come out of the mold cleanly with the caramel sauce running out over all.
14. Scrape any extra caramel sauce out of the mold and onto the top of the custard.
Tags: , caramel sauce, cinnamon stick, , , , medium heat