Yield: 12 Servings
|1 tablespoon||;Water, hot|
|1 teaspoon||Vanilla extract|
|1 quart||Milk; scalded|
Calories per serving: 254 Number of Servings: 12 Fat grams per serving: 6
: Approx. Cook Time: 1:00 Cholesterol per serving: Marks: *DIRECTIONS*
Place 1 cup sugar in a heavy saucepan; place over medium heat. Cook, stirring constantly, until sugar melts and syrup is a light golden brown. Remove from heat; add water, stirring well. Pour hot caramel mixture into 12 custard cups; set aside.
Beat eggs until frothy. Add 1-½ cups sugar, vanilla, and salt; beat well. Gradually stir about 1 cup milk into egg misture; add to remaining milk, stirring constantly. Pour mixture into custard cups.
Place cups in two 13"x9"x2" baking dishes. Pour 1" of hot water into larger dishes. Bake at 350 for 25 to 30 minutes, or until a knife tests clean. Remove the cups from the water, and cool. Refrigerate until chilled.
To serve, loosen edges of custard with a spatula; quickly invert onto dessert plates. --- Southern Living magazine