Crème Caramel
vanilla bean, water, sugar, eggs, milk
120g sugar
2 tbsp (30ml) water
cook until sugar dissolves and turns golden brown
pour the caramel into a 7 inch (18cm) baking dish
500ml milk
vanilla bean
heat the milk but do not bring to boil
set aside to infuse for a few minutes
3 eggs
50g sugar
add milk
pour the custard carefully over the prepared pan
place the baking dish into a larger pan
pour hot water to come half-way up the sides of the pan
bake in a preheated 325°F (160°C) oven for 45-60 minutes until golden
cool completely at room temperature
cover and refrigerate for at least a couple of hours