Crème Caramel

Preparation

1. Step 1

   Scald the milk with the vanilla in a large saucepan over low heat. Remove from the heat and let sit, covered, for 30 minutes.

   Step 2

   In a separate saucepan, prepare caramel for an 8-cup mold: Combine 3 tablespoons water, the lemon juice, and 1/2 cup sugar and cook over medium-high heat until golden. Watch carefully that it doesn’t become too dark and burn, as it may taste bitter.

   Step 3

   Carefully pour the caramel into the mold, tilting the mold to fully coat the bottom and sides. Let sit until the caramel hardens, about 2 minutes.

   Step 4

   Preheat the oven to 300°F.

   Step 5

   Whisk together the eggs, yolks, the remaining 1 cup sugar, and the salt in a large bowl until the mixture is pale yellow and thick enough to coat a spoon or spatula.

   Step 6

   Pour the scalded milk mixture into the egg mixture and mix well with a wooden spoon to make a custard.

   Step 7

   Using a fine metal kitchen strainer, carefully strain the custard mixture into the caramelized mold.

   Step 8

   Place the mold in a larger pan more than 1 inch deep. Set the larger pan on an oven shelf, and fill with at least 1 inch of water, until it comes halfway up the mold.

   Step 9

   Bake for 60 to 75 minutes, until the custard is set. (You’ll know it’s ready when a knife inserted in the center comes out clean.) Remove the pan and mold from the oven and set the mold outside the larger pan to cool for 2 hours.

   Step 10

   Refrigerate for at least 8 hours, or overnight. When ready to serve, run a knife around the edges of the mold. Cover the mold with a deep serving dish and overturn the mold. Allow the caramel to coat the custard. Cut into portions before serving, then serve some of the crème caramel with cream.