CREME CATALANE - 2 lbs (900m gm) liquid egg yolk - 4 Egg yolks - 510 gm Granulated
Sugar - 3 qt Heavy Cream - 3 qt Whole Milk - 3 Vanilla Beans Split and Seeded Caramel 1.2 k Granulated
Sugar 900ml Water Method Combine 1
qt milk with Vanilla beans and scald. Whisk Sugar
into Egg yolks, temper in hot Milk/Vanilla mixture. Add remaining Milk and Cream Strain through a Chinois. Ladle into Pudding cups using a 118-120 ml(4oz) ladle, place cups on half sheet tray
and cover with plastic wrap. Steamer should be on medium. Steam puddings until set. approximately 65 minutes. Cool and reserve for service. Using
a nonreactive pot combine Sugar and 300 ml water put over heat to caramelize. Once color is deep gold remove
from heat, add reserved water, BE CAREFUL MIXTURE WILL SPLATTER! To Serve Top
pudding with small dollop of sweetened whipped cream and 1TBSP of Caramel, Serve. | 
