I not a chef just want to make sure that the traditional recipe is not
butchered

For the Caramel:
½ cup of Granulated Sugar
3 Tbsp of Water
Process,

1) Preheat the oven to 350 degrees. Fill a tea kettle with water and let it
come up to boil. Place 4 (6oz) ramekins in a large roasting dish with high
sides and set aside, and spray them with non stick cooking spray.

2) In a small saucepan, add the heavy cream, milk, vanilla bean and a pinch
of salt, cook over medium heat until it comes to a simmer then turn it off
and let it sit while you work on the caramel.

3) In a saucepan, add the sugar and water DO NOT STIR, cook over medium
high heat until the mixture turns a deep amber color, remember you can
swirl the pan but never stir. This process might take up to 10 minutes so
be patient and do not leave it alone because it can turn from amber color
to burned in seconds.

4) Divide the caramel between the 4 ramekins and immediately tilt the
ramekins to make sure the whole bottom surface is covered in the caramel.

5) In a small bowl, whisk the eggs and egg yolk with the 3 tbsp of sugar
until they are well mixed. Pour the warm milk mixture into the egg mixture
and whisk well to combine. Remove the vanilla bean and divide the mixture
between the ramekins.

6) Pour some hot water in your roasting pan up to about half way up the
ramekins, bake them for about 35 to 40 minutes or until set.

7) Remove from the water bath and let them chill for a couple hours in the
fridge or up to overnight. To serve, run a small paring knife around the
edges and tilt upside down on a plate.
Recipe By: Laura Vitale