Caramel Custard with Strawberries

• 2½ cups half and half
• 1 vanilla bean, or 1 teaspoon vanilla extract
• 2 tablespoons water
• 3 whole eggs
• 3 egg yolks
• ½ cup granulated sugar
• 1 pint sliced strawberries
• 1 teaspoon powdered sugar

1. Preheat oven to 350°F.

2. For custard: In a small saucepan, combine half-and-half and vanilla bean (if using extract, do not add). Bring to a boil. Turn off heat, cover, and let vanilla infuse in half-and-half for 30 minutes.

3. For caramel: Combine sugar and water in a small heavy saucepan. Do not use a dark-colored pan, as you will not be able to see the color of the caramel. Dissolve sugar in water over low heat. Turn up heat and continually swirl the pan over the flame. Mixture will be bubbly. If sugar crystals form on sides of pan, cover for 1 minute; this will dissolve them. Boil until mixture reaches a golden brown color. Watch carefully, as caramel can burn easily.

4. When mixture turns golden brown, remove from heat and pour about 1 tablespoon of caramel into hot half-and-half (see Step 2 above). Pour remaining caramel into a 1½-quart porcelain baking dish. Rotate dish rapidly to spread caramel evenly on bottom of dish. (If it is not even, it will distribute itself somewhat during the baking process.)

5. In a 3-quart mixer bowl, beat eggs and egg yolks until frothy. Slowly add sugar and beat until light, thick, and lemon colored.

6. Continue beating while pouring in half-and-half in a thin stream. Stir in vanilla extract if vanilla bean was not used. Strain mixture into caramel-lined mold.

7. Set mold in a larger baking pan. Add enough hot water to reach halfway up sides of mold.

8. Reduce oven temperature to 325°F and put mold in its water bath in bottom third of oven. Be sure to regulate the oven so water in pan never exceeds a simmer; if custard boils, it will not be smooth. Bake for 40 minutes, or until a tester inserted 1 inch from outside edge of custard comes out clean.

9. Cool to room temperature. Refrigerate for at least 2 hours.

10. To un mold, run a knife between custard and edge of mold. Place a serving dish upside down over mold, quickly invert the two, and remove mold from custard.

11. For topping: In a medium bowl, combine strawberries and powdered sugar and mix well. After custard has been refrigerated and unmolded, spoon sliced strawberries over top and around sides. Slice and serve in bowls or dishes.