2 large eggs
2 egg yolks
⅓ cup (60 g) sugar
1⅔ cups (400 ml) milk
¼ whole vanilla bean, halved lengthwise
2 tablespoons (30 g) sugar
1 tablespoon hot water
For Caramel Sauce, add sugar into the pot and heat over medium-low heat. Once dark brown, turn off heat, add in hot water and mix well. Let cool until the caramel hardens.
In another pan, pour in milk and scrape in seeds from vanilla bean. Add emptied pod and simmer over medium heat until bubbles start to form around the edge; set aside.
In a medium bowl, add eggs, egg yolks and sugar. Gradually stir in the warm milk from Step 2, whisk thoroughly until smooth. Strain and Pour into the pot from Step 1.
Preheat the oven to 300ºF (150ºC). Bake covered for 30 minutes. To check for doneness, lightly jiggle to see whether the custard is set. Serve warm.
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