Serving Size / Yield
- 2 C. heavy cream
- 3 Tbs. sugar
- 1 tsp. vanilla extract
- 4 lg. egg yolks
- 1/2 C. sugar
- 3 Tbs. water
Preheat oven to 300 degrees. Take out a 4-cup shallow baking dish and a wire cooling rack. In a medium saucepan, combine the cream and 3 Tbs. sugar. Bring to a simmer over medium heat, stirring to dissolve the sugar. In a large bowl, beat the egg yolks and vanilla. Whisking constantly, pour in the hot cream. Pour mixture into the baking dish.
Place the baking dish in a large roasting pan. Put the pan in the oven. Pour hot water into the larger pan until it comes to a depth of 1 inch up the side of the baking dish. Bake 45-50 minutes, just until set but still soft in the middle. Transfer the baking dish to the rack to cool for 30 minutes. Cover and refrigerate.
Twelve hours before serving, combine 1/2 C. sugar and water in a small heavy saucepan. Cook over medium heat, stirring occasionally, until the sugar is completely dissolved. Should take 3 minutes. When the mixture begins to boil, stop stirring and cook until syrup starts to brown around the edges. Then swirl the pan over heat until syrup is a golden brown color. Should take 2 minutes.
With a paper towel, blot the surface of the chilled cream mixture in the baking dish. Pour hot syrup over the top. Return the dish to the fridge for 10 minutes until caramel is firm. To serve, crack the caramel with the side of a spoon. Scoop cream and caramel into serving dishes.