Recipe - Burnt Custard Pudding

3 cup Milk
One half Vanilla bean
slit and scraped, =OR=
1 teaspoon Vanilla extract
4 Eggs; whole
2 Egg yolks
2 tablespoon Flour
Three fourths cup White sugar
One fourth cup Brown sugar

COMBINE MILK AND VANILLA in a pot, place over high heat, bring to a boil
and immediately remove from heat. Remove vanilla bean, dry well and store
in an airtight plastic bag. You can use a vanilla bean about 3 times.
Meanwhile, combine eggs, yolks, flour and One half cup of white sugar in a
mixing bowl and mix well. Slowly pour scalded milk over the egg mixture,
mixing all the time. Pour this mixture back into the pot and place over
medium heat. Cook, stirring with a wooden spoon, until the mixture
thickens, about 10 minutes. Scrape the cooked mixture into a bowl and let
cool. When cool, cover and place in the refrigerator to chill. Not more
than 30 minutes before serving, mix remaining white sugar together with
brown sugar. Divide the custard between 4 soup bowls and sprinkle the
surface with all the sugar. Wipe the bottom of a 6inch heavy skillet to
remove any loose debris and place over high heat. When the skillet is very
hot, use it to burn the surface of the custard. Carefully press the surface
of each custard with the bottom of the hot skillet. The sugar will quickly
burn and there will be a lot of smoke. Quickly wipe the bottom of the
skillet after each custard is burnt and replace on the heat for a minute to
get it hot. Don't refrigerate custards after burning and serve within 30
minutes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini