Post by NancyRogers on Apr 26, 2008 11:45:00 GMT -6
1 cup sugar 1 cup water 1 quart milk 1/4 teaspoon salt 2 tablespoons sugar 1/2 teaspoon vanilla 5 eggs butter
Melt and stir the cup of sugar in a smooth skillet over low heat until the sugar turns a rich brown color, add the water, continue to stir until a thick caramel syrup has formed, and remove the fire. Heat the milk slightly, add the salt, 2 tablespoons of sugar, one/half cup of the caramel syrup, and vanilla, and stir into the slightly beaten eggs until well mixed. Butter custard cups, put in each about a teaspoon of the caramel syrup, fill with the custard mixture, put a small piece of butter on top, and bake on a rack in a pan of hot water in a moderate oven (350 degrees) for 45 minutes, or until set. Test by inserting the point of a knife in the center of the custard. If it comes out clean on individual plates, and the caramel syrup in the bottom of the cups will run down over the custard like a sauce. If preferred the custard may be baked in a ring mold and the caramel syrup mixed with whipped cream and served as a sauce instead of baked with the custard in the bottom of the mold.