Nutrition Information (per serving)

7 g
70 mg
17 g
8 g
0 g
216 mg

Sugared Bottom
½ cup cane sugar
¼ cup water

1 vanilla bean, scraped
1 cup half and half
½ tso ground cinnamon
1 12-oz can evaporated skim milk
⅓ cup cane sugar
8 lg egg yolks

For ease of scraping vanilla paste from bean, soak whole bean in warm water or hot milk for 10 minutes before slicing and scraping.
  1. Preheat oven to 250F.
  2. In a small saucepot, mix ½ cup sugar with water until sugar has the consistency of wet sand. Cook sugar over high heat and allow to caramelize while washing down the sides of the pot with water to avoid crystallization. When the sugar is honey colored, stop cooking. Place 1 tablespoon sugar mixture in the bottom of 8 4-ounce ramekins. Swirl the sugar so that some of it goes up the side of the cup. Allow to cool to room temperature or place in the refrigerator to set.
  3. In a medium saucepan, combine scraped vanilla bean, half and half, cinnamon, milk and sugar. Bring to a simmer; do not boil. Remove from heat and whisk in egg yolks until well combined.
  4. Evenly divide the mixture into prepared ramekins and arrange in a baking pan.  Add enough hot water to the baking pan to come to half the level of the ramekins. Place in oven and bake for 50 to 55 minutes, until custard is set or until a knife inserted in the center comes out clean. Cool and refrigerate
For ease of scraping vanilla paste from bean, soak whole bean in warm water or hot milk for 10 minutes before slicing and scraping.
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