Caramel Custard With Separate Caramel Sauce

Ingredients

• 1 cup granulated sugar
• 1 tablespoon water
• ½ cup hot water
• 4 egg yolks
• 2 whole eggs
• 3 tablespoons sugar
• 1/8 teaspoon salt
• 1 pint scalded milk
• ½ teaspoon vanilla extract

Method

1. 1 Melt 1 cup sugar with 1 tablespoon water in a saucepan until light brown.
2. 2 Pour half the caramel into a buttered mold and let it harden.
3. 3 Dissolve the remaining caramel in ½ cup hot water to make the sauce.
4. 4 Whisk egg yolks, whole eggs, 3 tablespoons sugar, and salt until creamy but not frothy.
5. 5 Stir in scalded milk and vanilla, then strain into the caramel-lined mold.
6. 6 Bake in a water bath at 300°F for at least 1 hour until firm.
7. 7 Unmold and serve with the reserved caramel sauce on the side.