Caramel Custard
By: Galatoire's (Chef Justin Galatoire)
Recipe type: Dessert
- 1 gallon milk
- 1 ¾ lbs. granulated sugar
- 1 dozen extra large eggs
- 1 oz. Ronald Reginald's Vanilla Bean Marinade®
- Make caramel with ½ lb. of sugar. Cook until brown.
- Place a spoonful of caramel in each custard cup.
- Place milk in double boiler and slowly cook to a boil.
- Mix eggs, sugar and Vanilla Bean Marinade® and slowly add milk, stirring all the time. Do not cook too long, or the cream will curdle.
- Pour custard mix into cups.
- Bake at 325 degrees in water until set.
Recipe by Ronald Reginald's at https://www.ronaldreginalds.com/caramel-custard/
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