Caramel Custard


1/2 cup granulated sugar (divided)

3 cups milk, scalded

4 beaten eggs

1/2 teaspoon vanilla


1. Butter 6 custard cups or ramekins

2. Melt 1/4 cup of sugar in a small heavy skillet, stirring constantly, until a caramel syrup forms. Pour immediately into prepared custard cups.

3. Heat milk to 150º F.

4. Add a small amount of hot milk to the beaten eggs to temper them, stirring briskly.  Add remaining milk, 1/4 cup sugar and the vanilla; blend well.

5. Pour mixture into custard cups. Set cups in a large, shallow baking pan in a 325º F oven.

6. Pour hot water into the large baking pan to a depth of about 1 inch.

7. Bake for about 45 minutes, or until a knife inserted in center comes out clean.

8. Unmold into shallow dessert dishes to serve.

Yield: 6 servings

One response to “Caramel Custard

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