(Caramel)
Granulated sugar 1 ½ cup (120ml)
Water 3 Tbsp
(Custard)
Whole milk 4 cups (960ml)
Granulated sugar 1 cup (240ml)
Vanilla bean 1 each
Eggs 6 large
Egg yolks 4 large
Dried Cranberries (Airelles) 1 cup (240ml)
Preheat the oven to 315° F (157°C).
For the caramel:
For the custard:
Serves 10 to 12 servings
From: L'Assiette de Paris