Download this recipe.
1/2 cup sugar
6 eggs
6 tablespoons sugar
2 cups milk
1 teaspoon vanilla extract
1/2 teaspoon salt
Water Boiling
Place 1/2 cup sugar in a heavy skillet; cook over medium heat until sugar melts and forms a light brown syrup; stir to blend. Immediately pour syrup into a warm 8-inch round baking pan or 8 1/4 -inch round, shallow baking dish, quickly rotating dish to cover bottom completely (pan can be warmed by setting in a pan of warm water while making caramel syrup). Set aside.
In a mixing bowl, beat eggs with 6 tablespoons sugar. Add milk, vanilla and salt; blend well. Pour into prepared pan or baking dish; set in a shallow pan. Pour boiling water into pan to a depth of 1/2 inch. Bake at 350° for 35 to 45 minutes or until a sharp knife inserted in center comes out clean. Let custard cool; refrigerate several hours or overnight.
To serve: Run small spatula around edge of dish to loosen. Invert on a shallow serving dish; shake gently to release. The caramel acts as the sauce. Cut in wedges to serve; spoon on sauce.
Contribute to the Cook'n Club!
DVO would love to publish your article, prose, photography and art as well as your cooking, kitchen and nutrition tips, tricks and secrets. Visit the Newsletter Submission / Win Win for All section in our Forum for more information and details.
