Baked caramel custard
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Prize winning recipe | ||
| 2 | cups | Sugar |
| 4 | cups | Milk, scalded |
| ⅓ | teaspoon | Salt |
| 8 | eaches | Eggs |
| 1 | teaspoon | Vanilla |
| 1 | teaspoon | Lemon flavoring |
Directions
Caramelize 1 cup sugar in a heavy baking pan. Turn and tilt pan until inside is well coated with caramel syrup. Let cool. Beat eggs until yolks and whites are blended. Add sugar, salt, and flavorings. Add milk gradually, stirring constantly. Pour into caramel lined pan.
Set in pan of warm water. Bake in moderate oven (375ø F) until an inserted knife comes out clean. Chill thoroughly. 6 servings. Sadie Dow, Greeley, IA. From the collection of Jim Vorheis Courtesy of Shareware RECIPE CLIPPER 1⅕
Submitted By THE CALIFORNIA HERITAGE CONTINUES, A COOKBOOK BY THE JUNIOR