Caramel Custard
3/4 cup of sugar
3 eggs
1/8 teaspoon of salt
2 cups of milk, scalded
1 teaspoon of vanilla extract
Heat 1/2 cup of sugar slowly in a small heavy skillet, stirring
constantly, until sugar melts and turns a light caramel color. Pour into
5 (6-ounce) custard cups. Let stand until slightly cooled. Lightly beat
eggs with remaining 1/4 cup of sugar, salt, milk, and vanilla. Pour
mixture into the cups, being careful not to disturb the caramel. Place
cups in pan of hot water (water should almost be level with the top of
cups) and bake at 350ºF. for 40 minutes, or until a knife inserted in
the middle comes out clean. Remove immediately from water. Chill if
desired. To serve, loosen edges with knife and turn out onto serving
dishes. Serves 5. |
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