Directions For Sauce:
Simmer sugar and KAHLÚA over lowest heat in a heavy bottomed pot for 20 minutes, stirring frequently. Pour into the bottom of a glass pie dish and swirl to coat.
Directions For Custard:
Preheat the oven to 350 degrees. Split the vanilla bean and scrape out the seeds into the top of a double boiler or bain-marie. (the best way to do this as the bean is really thin and often curved, is to cut it in half, then split it down the middle) Add the cream and sugar and heat until is hot to the touch, but before bubbles form. Remove the top pot and set aside to cool.
Whisk the egg yolks together in a separate bowl. Slowly start adding the warm cream mixture a bit at a time, whisking the eggs continuously with the other hand. Pour into the pie dish,put it into the pan with water, then into the oven. Cook the custard for about 45 minutes, until the center is just set but still a bit jiggly. Remove from oven and set the custard dish on a pie rack until it is room temperature. Then refrigerate at least 2 hours or overnight.
To unmold, put hot water into the outside pan again, put the pie dish inside for half a minute, then remove. Put the serving plate on top of the pie dish and slide to the edge of the counter so you can get one hand underneath the pie dish and the other on top of the serving dish. Quickly invert and the custard will land on the serving dish--garnish with whipped cream for a nice presentation.
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