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1/3 cup water
1 cup sugar
1 tablespoon honey
Few drops of fresh lemon juice

The custard:

Also Today My grandfather's seder In our family, food is divine. By Adria Popkin

3 large eggs
3 large yolks
2/3 cup sugar
1 teaspoon vanilla extract
Pinch of salt
3 cups whole milk

Baking Equipment:

1 1/2 quart soufflé dish
Large roasting pan
Whisk
2 heavy, non-reactive sauce pans

To make the caramel:

Pour water and then other ingredients into saucepan. Heat over medium-high heat until sugar begins to brown. Do not stir. Watch carefully and tilt pan to ensure even browning. When caramel turns reddish brown and smells nutty, remove from heat. Pour into bottom of soufflé dish. Allow caramel to cool at least 15 minutes before adding custard.

To make the custard:

In large bowl whisk together eggs, yolks, sugar, vanilla and salt. In saucepan, warm the milk over medium heat until steam appears. Remove from heat and skim the film that forms on top of milk. Slowly combine the warm milk with the egg mixture, whisking constantly. Pour over cooled caramel in soufflé dish.

To bake:

Preheat oven to 350 degrees and position oven rack in center. Put soufflé dish with custard in a large roasting pan. Fill roasting pan with hot water until it reaches halfway up the side of the custard dish. Cover the entire pan with aluminum foil and bake 60 minutes until the custard has barely set (soft and jellolike only in the center). Remove from water bath and allow custard dish to cool. Refrigerate at least 4 hours or until ready to serve.

To unmold:

If the custard is refrigerated overnight it will be easier to unmold. Run a sharp knife around the outside of the chilled custard to release it from the dish. Invert a plate over the custard and flip both quickly and simultaneously. Lift off the soufflé dish. Pour any remaining caramel over the top.
salon.com | April 18, 2000

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