Caramel Custard Baked Recipe

A pint and a half of rich milk, a cup and a half of granulated sugar,

the fourth of a vanilla bean. Put the milk and vanilla bean cut small

into a double boiler over the fire. Melt the sugar without water in a

spider, stirring constantly until it is all dissolved and the syrup is a

rich golden brown. Do not let it get too dark or it will be bitter. When

the milk is at the boiling point stir in half the boiling syrup--if put

in too fast the milk will boil over. Let it cook until the sugar (if it

hardened as it touched the milk) dissolves. Have four eggs beaten very

light in a bowl, pour the milk over them, add a little salt, and if

vanilla bean is not used for flavoring, stir in extract of vanilla to

taste. Rinse a mould with cold water, pour the custard into it and set

it in a pan of hot water in the oven, bake from twenty to twenty-five

minutes and test with a knife. If it comes out clean it is done. Add

boiling water to the remainder of the syrup and let it cook gently until

it is the consistency of thick cream. Flavor with vanilla. Serve very

cold.

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