caramel custard cups
- Categories
- Dessert
- Yield
- 4 Servings
| Measure | Ingredient |
|---|---|
| 4 tablespoons | Brown sugar |
| 2 | Eggs; slightly beaten |
| 1 cup | Evaporated milk |
| ⅔ cup | Water |
| ¼ cup | Sugar |
| 1 dash | Salt |
| 1 teaspoon | Vanilla |
Divide the 4 tablespoons brown sugar among 4 custard cups. Press lightly on bottom. In a 1-quart bowl, mix eggs, evaporated milk, water, sugar, vanilla & salt. Pour evenly over brown sugar. Set cups in shallow pan holding 1 inch of hot water. Bake at 350 for 45 minutes or until knife inserted comes out clean. Unmold & serve with whipped cream. (Easy & delicious.) MARY HORNOR
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .
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