Burnt custard pudding

Yield: 4 servings

Measure Ingredient
3 cups Milk
½ \N Vanilla bean -- slit and
\N \N Scraped, -= Vanilla extract
4 \N Eggs -- whole
2 \N Egg yolks
2 tablespoons Flour
¾ cup White sugar
¼ cup 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 Recipe By :

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