Yield: 6 Servings
|1 cup||Boiling water|
|1 quart||Scalded milk|
Syrup: In a heavy skillet melt & brown sugar, stirring constantly.
Gradually add water & continue to stir until mixture thickens into a light syrup. Butter custard cups & pour about 2 tablespoons syrup into each cup.
Custard: Add sugar & salt to milk, stirring constantly, gradually add hot milk mixture to beaten eggs. Stir in vanilla & pour mixture into custard cups. Place cups in a large baking pan containing hot water; bake at 350 for an hour or until custard does not adhere to a knife when inserted in the center. When cool, loosed custard from dish with a knife, invert cup & turn onto serving dishes.
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .