Caramel Custard

  Posted on October 3, 2011  by Leslie Blythe  No comments

Serves 6

¼ cup granulated sugar
3 cups milk, scalded
4 beaten eggs
¼ cup granulated sugar
½ tsp vanilla

Butter 6 custard cups.

Melt 1/4 cup of sugar in a small heavy skillet, stirring constantly, until a caramel syrup forms; pour immediately into prepared custard cups. Add a small amount of the hot milk to beaten eggs, stirring briskly. Add remaining milk; add 1/4 cup sugar and the vanilla; blend well. Pour mixture into custard cups. Set cups in a large, shallow baking pan in a 325° oven. Pour hot water into the large baking pan to a depth of about 1 inch.

Bake for about 45 minutes, or until a knife inserted in center comes out clean. Unmold into shallow dessert dishes to serve.