- 11/ cups sugar,devided.
- 3 cups whole milk
- 2 large eggs plus 3 large egg yolks
- 1/8 teanspoon fine salt
- 2 teanspoons pure vanilla extract
preheat oven 325 degree. place eight 4-ounce remekins in a large roasting pan. Add 4 tablespoons water to a small pot. Add 1 cup sugar and stir to dissolve, Cook over medium-high, swirlimg occasionaly until caramel begins to turn umber, 6-8 minuites. Working quickly devide caramel between remekins,swirling remekins to coat bottoms evenly,set it asidestep 2
in medium pot, heat milk until hot,but not boiling. In a medium bowl whisk together whole eggs and yolks,salt and 1/2 cup sugar While whisking, lladle some milk in the egg mixture. Whisk the remaining milk , one raddle at a time. Strain through a fine sieve into a large liquid measuring cup, and stir in vanilla. Divede custard evenly among ramekins.step 3
Transfer roasting pan to oven. Add enough boiling water to come halfway up until custards are just set, about 35 minuits.step 4
With tougs, remove ramekins from hot water and let cool slightly. Cover and refrigerate until cold(3 hours - 3 days).