1 1/2 cups organic sugar
1/4 cup water
3 cups whole milk
1 cup condense milk (this is also available in organic)
1/2 vanilla bean split
8 egg yolks and 2 whole eggs
Preheat oven to 300 degrees.
Pour 1 cup sugar into center of saucepan, pour water around sugar. Do not stir. Make a cross to bring water and sugar together. Bring to a boil (about 5 to 10 minutes) until amber color. Remove from heat and pour in a 7x3 inch souffle dish or an 8 inch round cake pan. Swirl to coat the bottom and sides of the pan. Set this aside to cool.
In saucepan, bring milk, condense milk and vanilla bean to a simmer boil over medium heat. Turn off heat and set aside to infuse. In large bowl, whisk eggs and 1'2 cup sugar. Temper egg mixture by whisking in hot milk mixture slowly. Strain to make smooth and pour into dish/pan. Place dish/pan in hot water bath (this means to get another pan that is oven safe and slightly bigger than your dish and fill half way with hot water. Your pan will cook in this pan in the oven). Place in oven for 45 to 50 minutes until set. There will be a slight jiggle but it will be done. Take out of oven and let cool and then refrigerate at least 4 to 24 hours.
When ready to eat, place a big plate over the dish/pan and invert. The caramel will be at the top and surround the custard. Cut and enjoy!!