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1 cup sugar . » i 1/3 cup water « 1/4 tsp. cream of tartar ! Baked Custard recipe Combine sugar, water and creafn of tartar in a heavy saucepan add cook over low heat without stirring, until sugar dissolves and cooks to an amber brown. Pour into a warmed oven-proof dish (let it stand with verv hot water in it while caramel ts being prepared) and swirl it to conir pletely cover the bottom and side$ with hot caramel. Let it harden an<J pour in custard mixture. Bake as di* rected for Baked Custard. Let it cool before refrigerating overnight. Ru* a knife around the sides and invert onto a plate to serve. ; The richest of custards, this ii cooked to a creaminess that does not reach a hard set. 3 cups heavy cream, infused with 1 vanilla bean or 1 tsp. vanilla ex* tract 6 egg yolks | 11/2 cup sugar Heat cream to just past lukef warm. Beat eggs with 1/2 cup sugaf Creme brulee * See CUSTARD, p. 1^
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