Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 c Milk
1/2 Vanilla bean -- slit and
Scraped, -=
1 ts -Vanilla extract
4 Eggs -- whole
2 Egg yolks
2 tb Flour
3/4 c White sugar
1/4 c Brown sugar

COMBINE MILK AND VANILLA in a pot, place over high heat, bring to a
boil and immediately remove from heat. Remove vanilla bean, dry well
and store in an airtight plastic bag. You can use a vanilla bean
about 3 times. Meanwhile, combine eggs, yolks, flour Slowly pour
scalded milk over the egg mixture, mixing all the time. Pour this
mixture back into the pot and place over medium heat. Cook, stirring
with a wooden spoon, until the mixture thickens, about 10 minutes.
Scrape the cooked mixture into a bowl and let cool. When cool, cover
and place in the refrigerator to chill. Not more than 30 minutes
before serving, mix remaining white sugar together with brown sugar.
Divide the custard between 4 soup bowls and sprinkle the surface with
all the sugar. Wipe the bottom of a 6-inch heavy skillet to remove
any loose debris and place over high heat.When the skillet is very
hot, use it to burn the surface of the custard. Car

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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