"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
Sugar enough to cover the bottom of a 10" frying pan moderately thickly about 4 or 5 times 8 eggs 8 T sugar 2 2/3 c. milk 1 1/2 tsp. vanilla
Caramelize the sugar, using several different frying pans and washing thoroughly before reusing any of them for a second round of caramelizing. Pour each round of caramelized sugar over the bottom of your intended baking dish. (I use a 9 X 14 glass baking dish.) Beat the eggs and add the sugar by tablespoonfuls as you go. Add milk and vanilla and stir a little. Fill a bigger baking pan with just enough hot water from the tap so that the dish the custard is in will float in it. Bake at 350 degrees until the custard sets (supposedly ca 25 - 30 minutes, but it always seems to take a fair bit longer). Test for set by gently pushing center of custard with the back of a spoon. Chill overnight and serve the next day.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.