Caramel Custard

Directions

1Preheat oven to 325 degrees. Warm one and one-half quart souffle dish or mold in a pan of hot water so that it will not crack when you add the caramel syrup.

2To make the syrup, pour one cup of sugar into a heavy skillet. Cook over medium heat until the sugar begins to melt. Stir with a spoon until sugar is completely melted and a golden color.

3Remove souffle dish from the water and immediately pour in the caramel syrup. Hold the dish with pot holders and rotate it until the bottom and sides are thoroughly coated with syrup. Let it sit.

4Heat the milk to just below scalding. Beat the six eggs and the two extra egg yolks together. Add 2/3 cup of sugar and mix until well combined, but do not beat or you will have air bubbles in the custard.

5Add vanilla.

6Slowly add the hot milk to the egg and sugar mixture.

7Pour into souffle dish.

8Place the souffle dish in a shallow pan and pour boiling water into the pan until it reaches halfway up the side of the souffle dish.

9Bake one hour or until a knife inserted in center of custard comes out clean.

10Cool, then chill until ready to serve.

11To unmold, run a small knife around edge of dish to loosen the custard. Place a serving dish with a lip upside down over the custard, then invert it quickly, shaking gently if necessary.