from Cuisine en Provence, France 

• 10 ½ ounces sugar
• ½ cup water

• 4½ cups milk
• 8 eggs
• 7 ounces sugar
• 1 vanilla pod, slit in half
• 12 Ramekin dishes

Boil the milk with the vanilla pod and leave it to infuse for 1 hour. Meanwhile, place the 10½ ounces sugar and water in a heavy pan and cook the caramel until it is a dark golden color, but do not burn. Pour the caramel into each of the Ramekins and leave to set for approximately 15 minutes.

Break the eggs into a bowl and stir in the 7 ounces sugar. Whisk together. Mix the milk with the eggs and sugar and also pour into the ramekin dishes. Cook in the oven for 20 minutes at 180 degrees in a bain marie [water bath].

Serve cold, garnished with thinly sliced fruits if desired. Serves 12.