|
In a large saucepan, heat milk and cream until steaming hot and small bubbles form around the edges of the pan, but do not let come to a boil.
In a casserole dish, whisk together the eggs, extra yolks, sugar and vanilla.
In a slow, steady stream, whisking constantly, pour the scalded milk into the egg mixture.
Bring a pot of water to a boil. Place the casserole into a larger baking dish and pour the hot water into the dish creating a hot water bath around the casserole.
Bake at 350 degrees for 45-60 minutes until the center of the custard is barely set.
Meanwhile make the caramel sauce:
Heat the cream, butter, corn syrup and 1 cup sugar in a saucepan. Boil 5 minutes. When the custard is done, remove the cassreole from the water bath. Pour the caramel over the top. Let cool or chill until serving time.
|