Vanilla Crème Caramel with Dark Caramel Sauce

Silky vanilla-bean custard baked over deep amber caramel that loosens into a dark, bitter-sweet sauce. It echoes Restoratives on Separate Tables, when Paris learned to dine apart and order sweets from a written list.

Serves 6

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Ingredients

• 1 1/4 cups granulated sugar
• 2 cups whole milk
• 1 cup heavy cream
• 4 large eggs
• 2 egg yolks
• 1 vanilla bean
• 1/4 tsp salt

Instructions

1. 1Preheat oven to 325°F and place six ramekins in a baking dish.
2. 2Cook sugar with water in a saucepan over medium heat until it turns deep amber, then divide among ramekins.
3. 3Heat milk, cream, split vanilla bean and seeds until steaming.
4. 4Whisk eggs, yolks, remaining sugar and salt together, then slowly whisk in hot milk mixture.
5. 5Strain custard into ramekins, pour hot water into baking dish halfway up sides and bake 35-40 minutes until set.
6. 6Cool completely then refrigerate at least 4 hours before unmolding onto plates with caramel sauce.