Recipe Courtesy of Jack Pickett
Phoenix Table & Bar
1 quart milk
1 vanilla bean split
1 ¼ cups sugar
Mix ¾ cup of the sugar with a little water in a pan and slowly dissolve over low heat. When the sugar has dissolved turn up the heat and boil until the syrup thickens and is a red brown color but not smoking. Carefully divide the caramel among 8 ramekins, coating the bottoms of each one, set aside to cool
Bring the milk and vanilla bean to almost a boil (scald). Beat the eggs, yolks and remaining sugar until light. Slowly pour the hot milk into the egg mixture beating well to prevent the eggs from curdling. Strain the milk egg mixture into a pitcher and then divide the mixture into the ramekins. Set the ramekins into a large roasting pan and pour in an inch of warm water. Carefully place this pan into the 300 degree oven. Cook for forty minutes or until the custard just sets. Your finger will not pick up any uncooked custard when you gently touch the top of custard. Pull out the oven rack to hold the oven door ajar, turn off the oven and cool the custard down to room temperature, finish chilling in the refrigerator. To serve carefully run a knife around the edge of the ramekin to release the custard, then gently flip the custard onto a plate. Pour the caramel over the top and serve.