Caramel
Custard
Galatoire's
(Chef Justin Galatoire)
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.
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