Ingredients:1 cup sugar
2 1/2 cup milk
1 teaspoon vanilla extract
3 cup fresh fruit , (sliced strawberries, sliced kiwi fruit, seedless grapes and/or pineapple cubes)
1. Heat oven to 325?F. In heavy small skillet, heat 1/2 cup of the sugar over medium heat until sugar melts and turns a rich golden-brown color, stirring constantly. Immediately pour sugar into 8-inch ring mold. Holding ring mold with pot holders, swirl so sugar coats bottom and sides.
2. In large bowl, slightly beat eggs. Stir in milk, remaining 1/2 cup sugar and vanilla. Place sugar-coated ring mold in shallow baking pan place in oven. Pour egg mixture over sugar in mold. Pour very hot water into pan around mold to a depth of 1 inch.
3. Bake at 325F. for 55 to 60 minutes or until knife inserted halfway between center and edge comes out clean. Remove mold from hot water place on wire rack. Cool 1 hour or until completely cooled. Refrigerate at least 3 1/2 hours.
4. To unmold, run knife around edge of custard to loosen invert onto serving platter. Spoon any caramel that remains in mold over custard. Serve with fruit. Store in refrigerator.
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