Baked Vanilla Bean Caramel Custard

Ingredients

• 1 1/2 cups whole milk
• 1 1/2 cups granulated sugar
• 1 vanilla bean, split and scraped
• 4 large eggs
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract (optional)

Method

1. 1 Preheat oven to 350°F. Butter a 1-quart mold or ramekin.
2. 2 Melt 1 cup of sugar in a heavy skillet over medium heat, stirring constantly until it turns a rich golden brown. Do not let it burn.
3. 3 Heat milk and vanilla bean in a double boiler until just boiling. Carefully stir half of the hot milk into the caramel to prevent splattering, then return to heat until sugar dissolves.
4. 4 Whisk eggs and salt in a bowl. Slowly pour the hot milk mixture into the eggs, stirring constantly. Strain into the prepared mold.
5. 5 Place the mold in a roasting pan and fill the pan with hot water halfway up the sides of the mold. Bake for 20-25 minutes until a knife inserted comes out clean.
6. 6 To make the sauce, add 1/2 cup water to the remaining caramel in the skillet. Simmer until thickened to a cream consistency. Cool slightly and serve with the chilled custard.