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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.

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       Volume I - September 18, 2009

Caramel Custard

Serves: 8


        

  Download this recipe.

1 1/2 cups sugar, divided
6 eggs
3 cups milk
2 teaspoon vanilla extract


In a heavy saucepan over low heat, cook and stir 3/4 cup sugar until melted and golden. Pour into eight 6-oz. custard cups, tilting to coat bottom of cup; let stand for 10 minutes. In a large bowl, beat eggs, milk, vanilla and remaining sugar until combined but not foamy. Pour over caramelized sugar. Place the cups in two 8-in. square baking pans. Pour boiling water in pans to a depth of 1 in. Bake at 350 for 40-45 minutes or until a knife inserted near center comes out clean. Remove from pans to cool on wire racks. To unmold, run a knife around rim of cup and invert onto dessert plate. Serve warm or chilled.


Copyright Reiman Publications, 1993-1997


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