This recipe is from the library of Chef Warren LeRuth, the award-winning restaurateur and food scientist from New Orleans. In addition to his fabulous cuisine, Warren is known for his unique Vanilla Bean Marinade that sets so many of our desserts apart from the ordinary.
- 1 gallon milk
- 1 3/4 lbs. granulated sugar
- 1 dozen extra large eggs
- 1 oz. LeRuth’s Vanilla Bean Marinade (available on The Company Store, Internet))
Make caramel with ½ lb. of sugar. Cook until brown. Place spoonful of caramel in each custard cup. Place milk in double boiler and slowly cook to a boil. Mix eggs, sugar and vanilla bean marinade and slowly add milk, stirring all the time. Do not cook too long for the cream will curdle. Pour custard mix into cups. Bake at 325° in water until set.